Skip to main content

Featured Post

My cookbook: "Tehran to New York"

On the Norouz day of 2020 spring, I finally published my book. The manuscript is titled: "Tehran to New York: A culinary bridge between Persian and Western cultures" and aims at presenting a unique blend of classic and contemporary Persian recipes, as well as samples of Western-style cuisine, offered in a Persian context. It is important to build bridges between cultures, and not walls. This book aims at constructing a bridge between the Persian and Western cultures. The book may be ordered here:
https://www.amazon.com/Tehran-New-York-culinary-cultures-ebook/dp/B0861H47GS/ref=sr_1_1?dchild=1&keywords=tehran+to+new+york&qid=1584810930&sr=8-1

Persian style pomegranate and walnut roasted chicken thighs


Persian folks love their food sour. Presented here are roasted chicken thighs, glazed with a thick paste of sour orange, preserved lemon, and walnuts as well as pomegranate juice and crushed walnuts. All these ingredients are very common in Persian cooking. However, this dish is not a traditional one and is made up by me, only inspired by Persian ingredients.


Ingredients:
1/2 cup pomegranate juice
1/4 cup sour orange juice (use orange if you prefer a sweeter version)*
2.2 Pounds (~ 1 kg or 4 medium) chicken thighs
2 small white onions
3 cloves of garlic
1/2 cup of walnuts
1/2 preserved lemon
2 TBSP brown sugar
1 TSP salt
* You can use 3 TBSP store-bough pomegranate molasses instead of making it. In which case, omit pomegranate and sour orange juice.



I squeezed my own pomegranate juice. Store bought alternative is also perfectly acceptable, as stated in the recipe. 

Add on the juice of sour oranges.

Reduced to half a cup. Set aside to cool.

Blend the onions, garlic cloves, toasted walnut pieces, sugar, salt, and preserved lemon slices.

No extra water is needed. 

Add the reduction (or store-bought molasses) and season with pepper.  

Great color! The store-bought version won't be as vividly red.

Add to the chicken and let marinate for two hours.


Bring the chicken to the room temperature. Preheat the oven to 400 F (205 C). Cook for about 45 minutes. Broil for 2 minutes, in case the color is not right.

Comments

Unknown said…
This looks and sounds amazing. Ca't wait to try it, thank you. But where does one find lemon preserves?
Unknown said…
This looks and sounds amazing. Ca't wait to try it, thank you. But where does one find lemon preserves?
Doozel said…
The recipe for them is here:
http://www.shamshiricafe.com/2011/11/blog-post_19.html
Doozel said…
دستور فارسی هم در این لینک
http://www.shamshiricafe.com/2011/12/blog-post_11.html
Unknown said…
Merci Aghaye Doozel. Your recipes are not just tasty, they're also fun to read :)) Thank you!!!