Iranian cuisine
Pomegranate
Rice ingredients:
Rice ingredients:
- 2 green onions,
chopped with the tops.
- 1 tbsp butter.
- 1 cup long grain rice.
- 2 tsp grated fresh
ginger.
- 1/8 tsp ground
cinnamon.
- 2 cup chicken broth.
- ½ cup roasted salted
pistachio nuts, shelled.
- 1 cup pomegranate seeds.
- lemon peel strips.
Pomegranate chicken ingredients:
- 1 cup unsweetened
pomegranate juice.
- 3 tbsp soy sauce.
- ½ tsp dry rosemary.
- ½ tsp fresh grated
ginger.
- 2 large cloves garlic,
minced or pressed.
- 3 lb boneless,
skinless chicken thighs.
- ½ cup heavy cream.
- ⅓ cup pomegranate
seeds.
- Fresh rosemary or
parsley sprigs.
Pomegranate rice directions:
- In large saucepan cook
green onions in hot butter over medium heat 3 to 5 minutes or just until
tender, stirring occasionally.
- Add rice, ginger, and
cinnamon. Cook and stir 5 minutes or until rice begins to brown.
- Carefully add broth to
rice. Bring to boiling; reduce heat. Simmer covered, 14 minutes.
- Remove from heat and
let stand for 10 minutes or until the liquid is absorbed.
- Stir in nuts and
pomegranate seeds. Sprinkle with lemon peel.
Pomegranate chicken directions:
- In a 9×13 baking dish,
combine pomegranate juice, soy sauce, rosemary, ginger, and garlic.
- Coat chicken wit
marinade. Cover it and refrigerate for 8 hours or over night.
- Drain off and reserve
marinade.
- Arrange chicken pieces
slightly apart in baking dish.
- Bake uncovered in 350
degree oven about 30 to 45 minutes, basting occasionally with marinade.
- The chicken will be
dyed red due to the pomegranate juice so you’ll use a thermometer for doneness,
it should be 165.
- Transfer chicken to
platter and keep warm.
- Pour drippings into a
1 ½ to 2 qt. pan, stir in cream.
- Bring to boil over
high heat and boil rapidly until sauce is slightly thickened and reduced to
about ¾ cup.
- Spoon sauce evenly
over chicken. Garnish with pomegranate seeds and rosemary sprigs.
- Serve over Pomegranate
Rice.