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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PERSIAN CHORESHT FESENJAN  
     
  INGREDIENTS:  
 
  • 3 1/2 lb. Chicken pieces
  • 1 lb. ground walnuts
  • 3-4 onions
  • Pomegranate juice, 3-4 glasses (or 4-5 tbs of pomegranate paste, KP
  • 2-3 tbs. sugar
  • 1/2 cup olive oil
  • salt
 
  INSTRUCTIONS:  
 
  1. Peel onions and slice thinly.
  2. Fry in oil until slightly golden.
  3. Wash chicken pieces, dry and fry in onions until color changes.
  4. Add 3 glasses of hot water and bring to boil.
  5. Turn heat down and let boil slowly for about 30 minutes adding more hot water if needed.
  6. Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of hot water and bring to slow boil). If pomegranate juice or paste is sour, add some sugar to the choresht.
  7. Care should be taken to cook the choresht long enough so that the oil in walnuts comes out and the mix becomes quite thick.
  8. Choresht Fesenjan should be served with white rice.
 
  Yields: 6 servings.  
  Source: Rabbi Alan Ira Silver  
 

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