Khoresht Fesenjan

Pomegranate Stew with Chicken (Khoresht Fesenjan)
Serves 4-6

2 tablespoons olive oil
2 pounds chicken thighs, chunked
1 white onion, thinly sliced
1/2 pound walnuts, toasted and finely ground
1 teaspoon salt
4 cups pomegranate juice (reduced to 3 cups, or water/pom molasses mix)
1 teaspoon cardamom
2 tablespoons sugar/honey

Cook onion in a dutch oven until starting to get golden. Add chicken and cook until no longer raw.
Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a
boil. Reduce heat to low and simmer for 1 1/2 hours, stirring occasionally.
Add sugar and simmer another 30 minutes. Serve with rice.

Thanksgiving 07: Drink

Pomegranate Sangria

1 bottle red wine
2 cups pomegranate juice
1/2 cup brandy
1/2 cup Triple Sec
1/4 cup simple syrup (equal amounts sugar and water, heated until sugar

dissolves, cooled)
1/4 cup pomegranate seeds
1/2 large orange, halved and thinly sliced

Combine all ingredients in a pitcher, cover and refrigerate for at least

4 hours or up to 48 hours before serving. Serve over ice.

Thanksgiving 07: Turkey

Thanksgiving dinner for 7, 2007. Featuring the next few posts.

Pomegranate Glazed Turkey

Turkey Glaze:
1 1/2 cups pomegranate molasses
3/4 cup prepared horseradish, drained
3 tablespoons Dijon mustard
1/2 teaspoon kosher salt
1 1/2 teaspoons coarsely ground black pepper

Turkey:
1 (about 15 pounds) fresh turkey
1 stick (1/2 cup) unsalted butter, softened
Salt and freshly ground black pepper
4 cups homemade chicken stock or low-sodium canned broth

Preheat oven to 450 degrees F.

Whisk together pomegranate molasses, horseradish, mustard, salt, and coarsely ground black pepper. Set aside and let sit at room temperature for at least 30 minutes before using to allow the flavors to meld.

Remove the neck, heart and gizzard from inside of the turkey. Rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including the cavity) with salt and pepper. Truss the turkey and place breast-up on a rack in a large roasting pan. Roast for about 45 minutes, until slightly golden brown. Reduce the heat to 350 degrees F and continue roasting, basting with some of the chicken stock every 15 minutes, for about 1 hour, 15 minutes longer. (An instant-read thermometer inserted in the thigh should register 160 degrees F.)

During the last 15 minutes of roasting, stop basting with the chicken stock and brush the entire turkey with 1 cup of the pomegranate glaze. Remove the turkey from the oven, brush with the remaining glaze, loosely tent and let rest 15 minutes before slicing.

Carving: Carve butcher style.
Take off thighs, wings, and breasts whole. Separate thighs and legs. Debone thighs and cut into thicker slices. Cut breasts in "steaks" leaving skin on each slice.