| 1 | Here"s a recipe from "in a persian kitchen" by maideh mazda. |
| 2 | I haven"t tried this recipe before, but all the recipes i"ve tried from this book have been great. |
| 3 | Wash and prepare chicken for frying. |
| 4 | Saute the chicken in the shortening along with the poultry seasoning, salt, and pepper. |
| 5 | Set aside. |
| 6 | Saute onion in butter until golden brown. |
| 7 | Add tomato sauce and simmer for a few minutes. |
| 8 | Add the walnuts. |
| 9 | Simmer over med. heat for 5 minutes. |
| 10 | Stir constantly and be careful not to burn walnuts. |
| 11 | Add water and remaining seasonings, lemon juice and pomegranite juice. |
| 12 | Cover and cook the sauce on low heat for about 35 minutes. |
| 13 | Arrange chicken in sauce. |
| 14 | Cover and simmer for 20-25 minutes. |
| 15 | Serve with steamed rice. |
| 16 | Now that i"ve typed it out, it sound good! i"ll have to try it soon! sharon sue haley (ujeb63a) recipe by : |
