Persian Stew

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Cooking time: About 50 minutes
Prep time: About 10 minutes

Makes: 2 servings

    

Ingredients

• 1 T.       mild olive oil
• 1            yellow onion, thinly sliced
• 1/2 cup   shelled walnuts
• 8 oz.      chicken sausage with apple, sliced
• 1 T.       pomegranate juice (or sherry)
• 1/4 cup   golden raisins
• 1 cup     butternut squash, peeled and diced
• 1/2 t.      salt
• 1/4 cup   pomegranate seeds (if available)

    

Directions

1. Spread walnuts on cookie sheet and bake 12 minutes in 350 deg.F oven.
2. Cool walnuts, pour into food processor with 1 cup of water, and finely grind.
3. Heat oil in wok or thick skillet. Saute onions 20 minutes, stirring occasionally.
4. Add walnut/water mixture, raisins, and salt. Cover and simmer 20 minutes, stirring occasionally. Add water if the sauce gets thicker than gravy.
5. Add diced squash and sliced sausage (or other cooked meat). Cover and simmer 10 minutes.
6. Serve over steamed basmati rice and top with pomegranate seeds.

Adapted from a more complex recipe for "Pomegranate Khoresh with Chicken or Duck" by Najmieh Batmanglij. It appeared in the 1/21/2004 San Francisco Chronicle.

 

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