Pomegranate Khoresh

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Khoresh is a Persian stew, a pot of braised vegetables and slices of meat. The sweet and sour pomegranate khoresh is made with poultry, duck, or chicken.

Ingredients

Onion - 2 heads
Vegetable Oil - 2 tablespoons
Rabbit Fillet - 2 pieces
Carrot - 2 pieces
Salt - 1 teaspoon
Roasted Peanuts - 17.6 oz
Black Pomegranate Molasses - 1 qt
Sugar - 2 tablespoons
Ground Cinnamon - ½ teaspoon
Black Pomegranate Molasses - ½ piece
Saffron - ¼ teaspoon

Step by Step guide

Step 1

Thinly slice the onion and carrot — the carrot can be sliced on a mandoline or grated on a coarse grater. Cut the duck into thin strips. Heat the vegetable oil in the bottom of a pot, add the onion, and sauté until translucent. Add the duck and fry for about fifteen minutes until golden brown. Then add the carrot and fry for another two minutes.

Step 2

Set aside a handful of nuts, place the rest in a blender and finely chop. Add salt, pomegranate juice, sugar, cinnamon, and saffron dissolved in a tablespoon of warm water, and blend again. The result should be a homogeneous sauce with a creamy consistency. Pour it into a saucepan, cover with a lid, and set on low heat for forty minutes. Stir occasionally with a wooden spatula to prevent the nuts from burning.

Step 3

Taste the sauce and adjust seasoning if necessary by adding more salt, sugar, or pomegranate juice for acidity. The sauce should have a consistency similar to heavy cream — if it turns out too thick, it can be thinned with warm water.