Pomegranate Walnut Chicken
Couple of week ago,my friend Rebekah,brought some hand picked pomegranate from her garden.Did you know i love Pomegranate?I think more then eating i love how pretty the ripe pink cut pomegranate looks.Just like pink – red jewels adorned inside a pale case.Ripe Pomegranate are one of the sweetest thing you will taste,even if it comes with the bonus gritty ‘seeds’…Since i have tasted it its natural fruity way, juiced up ‘poms’ doesn’t excite me as much but i still love it nonetheless.
Pomegranate,which i had in hand, was pale pink and not very ripe so i decided to juice it up and cook with it but I had no experience of ‘cooking’ with pomegranate,we always ate it as fruit,a rare treat,since it has always been one of those expensive fruit.My dad would buy it and will laboriously remove it from the casing seed by seed for us to nibble on.Very sweet and tasty.
I knew just like figs,Pomegranate are one of the popular fruit to cook with in Persian middle eastern cuisine.I came across very very popular persian dish ‘fesenjan‘.It is chicken walnut stew cooked using Pomegranate molasses, which gives the dish its authentic burgandy color.I didn’t had Pomegranate molasses,so i had to get creative
- I juiced up about 10-12 small size pomegranate using fork.Painful but it worked,my handy dandy lemon juicer is missing in action and can not relocated yet.
- I strained the juice and threw away the seeds.I had about 3/4 cup of juice.
- I reduced the juice to 1/4 cup by simmering it over.I added 1/2 teaspoon of white sugar to it.
- It is NOT the prettiest looking dish but it has sweet mellow flavor from cardamom and reduced pomegranate juice which certainly makes it a keeper dish.If i can get a hand on ‘pom molasses’ i will try to replicate this dish in its glory.