Pomegranate Khoresh

This is a Persian recipe that dates back to the fourth-century.

2 tablespoons vegetable oil, butter, or ghee
2 small onions, peeled and thinly sliced
1 pound skinless and boneless chicken or duck breast cut into thin strips
2 large carrots or 1 pound butternut squash, peeled and cut into thin strips
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water (optional)

GARNISH
1 cup fresh pomegranate seeds
1/4 cup walnuts, toasted

1. In a medium pot, heat the oil over medium heat. Add the onions and stir-fry 5 minutes, until translucent. Add the chicken and fry for 15 minutes, stirring occasionally, until golden brown. Add the carrot strips and stir-fry 2 minutes longer.

2. Finely grind the toasted walnuts in a food processor. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth, creamy sauce. Transfer the sauce to the pot, cover and simmer for 40 minutes over very low heat, stirring occasionally with a wooden spoon to prevent the nuts from burning.

3. Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and the consistency of heavy cream. Add diluted pomegranate paste for sourness or sugar for sweetness. If the sauce is too thick, thin it with warm water.

4. Cover and keep warm until ready to serve.

Source: A Taste of Persia, by Najmieh K. Batmanglij

Arugula, Fennel, Apple, Mandarin Orange and Pomegranate Salad

ARUGULA, FENNEL, APPLE, MANDARIN ORANGE, AND POMEGRANATE SALAD

This is a nice light salad to serve at a holiday meal.

1/2 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 shallot, minced
1/2 teaspoon (packed) grated lemon peel
1 large fresh fennel bulb, trimmed, halved, very thinly sliced
1 8-ounce Fuji apple, halved, cored, cut into matchstick-size strips

6 cups trimmed argula leaves (from two 4-ounce packages)
2 mandarin oranges or tangerines, peeled, each cut crosswise into 3 slices Pomegranate seeds

Whisk first 4 ingredients in small bowl. Season dressing with salt and pepper. Combine fennel and apple in medium bowl; mix in 3 tablespoons dressing.

Place arugula in large bowl. Add fennel-apple mixture. Toss, adding more dressing to taste. Divide salad among 6 plates. Garnish each with 1 mandarin orange slice and sprinkle with pomegranate seeds.

Makes 6 servings.

Source: Bon Appétit
September 2004
Isa, San Francisco, CA