Avui, retorn per la porta gran al Cuinejar. Avui fa tres mesos i mig que la meva ensopegada persa va aturar tota la meva vida, blog inclòs. però mica a mica, el retorn a la normalitat es fa evident i una de les primeres coses que tinc ganes de fer es posar en marxa el meu projecte de provar la cuina persa amb els meravellosos ingredients que em van portar els meus amics d'Iran.
Entre els plats de la rica gastronomia persa, en destacaria un de ben singular. El Pollastre amb magrana i nous, que anomenen Joresh-e fesenyán ( خورش فسنجان). A la riba del Mar Caspi es prepara amb ànec o faisà però a la resta del pais s'utilitza pollastre. Com en tot plat tradicional trobem versions diferents com la de la Iran Chamber Society, la de la chef Ariana Bundy, o la d'Ashpazi. Pero jo em basaré en la recepta de la Anna M. Briongos, encara que la Lluïsa m'ha donat una sèrie de bons consells que he aplicat.
Ingredients:
1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
1/2 turmeric
Directions:
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht Fesenjan should be served with plain rice (Polow or Chelow). - See more at: http://www.iranchamber.com/recipes/chicken/khoresht_fesenjan.php#sthash.rtjCkuEz.dpu
Necessitem1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
1/2 turmeric
Directions:
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht Fesenjan should be served with plain rice (Polow or Chelow). - See more at: http://www.iranchamber.com/recipes/chicken/khoresht_fesenjan.php#sthash.rtjCkuEz.dpu
1 pollastre de corral tallat a octaus
150 gr de nous picades
1 ceba de Figueres gran
5 gots de suc de magrana o 8 cullerades soperes de melassa de magrana.
3 cullerades de sucre moré
Oli d'oliva verge
Sal
1 culleradeta de cúrcuma
Pols d'all
Tallem la ceba en juliana i la sofregim afegint la culleradeta de cúrcuma. Afegim les nous triturades, ho deixem lligar un minut i després afegim dos gots d'aigua. Ho deixem coure mitja hora a foc baix per a que les nous deixin anar l'oli. S'afegeix el xarop de magrana i el sucre i ho deixem lligar a foc baix.
A banda, rostim el pollastre en una cassola amb una mica d'oli i sal. Quan ja esta una mica daurat, l'afegim a la salsa ja feta i deixem que tot es cogui junt a foc ben baix durant 30 minuts
A la Banda Sonora avui una cançó de veu de vellut, la de Norah Jones cantant Don't Know Why, perquè de vegades no sabem tots els per quès. I no importa.
I celebrem el retorn del Cuinejar amb el retorn també dels maridatges de la Paloma i la seva sabiduria enológica. Para este Pollo persa con granada y nueces propongo un PALACIO DE BORNOS BRUT NATURE que es un Rueda espumoso. Es un vino espumoso elaborado por el método tradicional, que es como se llama a un cava que no tiene denominación de origen cava pero se elabora de la misma manera. Es lo que se llamaba antes "methode champenoise" hasta que la D.O. Champagne dijo que prohibido usar ese término en ningún vino que no sea auténticamente "champenois". Este está elaborado con uva verdejo 100 % y lo he elegido para que su acidez y frescura y también su cuerpo medio acompañen a este plato y podamos disfrutar de los dos sin que uno predomine sobre el otro. ¡Salud! (Lo de chin-chin ya suena más a gafas que a brindis)
Ingredients:
1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
1/2 turmeric
Directions:
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht Fesenjan should be served with plain rice (Polow or Chelow). - See more at: http://www.iranchamber.com/recipes/chicken/khoresht_fesenjan.php#sthash.rtjCkuEz.dpuf
1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
1/2 turmeric
Directions:
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht Fesenjan should be served with plain rice (Polow or Chelow). - See more at: http://www.iranchamber.com/recipes/chicken/khoresht_fesenjan.php#sthash.rtjCkuEz.dpuf
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