Possibly Iran’s most famous dish, this khoresht is traditionally made with duck, but I make it with chicken because it is less fatty. The ducks that are bred in Iran are leaner than their Western equivalent. You can also use squab, quail, or poussin or Cornish hen if you want to serve individual birds. Pheasant is also a good choice. Use one pheasant to serve two—hen pheasants have more fat on them and they would work better here. Be sure to buy walnuts from a reputable source as they have a tendency to go rancid if poorly stored or if they have been around for too long.
SERVES 4
INGREDIENTS
- 4 tablespoons extra-virgin olive oil
- 1⅔ cups (250 g) walnuts, finely ground
- 1 medium onion (about 5 ounces/150 g), finely chopped
- 1 whole chicken (about 3 pounds 5 ounces/1.5 kg), quartered
- 2 cups (500 ml) organic chicken stock
- ¼ cup (60 ml) pomegranate molasses
- 1 tablespoon raw cane sugar
- Sea salt
- Plain Iranian Rice, for serving
INSTRUCTIONS
- Heat 2 tablespoons of the olive oil in a small skillet over medium heat. Add the walnuts and sauté for 5 to 8 minutes, or until they start changing color. Be careful not to burn them.
- Heat the remaining 2 tablespoons oil in a large sauté pan over medium heat. Add the onion and cook, stirring regularly, until lightly golden, about 5 minutes. Add the chicken and brown lightly on each side.
- Remove the chicken pieces to a plate. Discard the skin and return the chicken to the pan. Add just enough stock to cover the chicken (save the remainder for adding in the next step) and let bubble gently, covered, for 15 minutes.
- Add the walnuts and the remaining stock and cook for another 15 minutes. Add the pomegranate molasses and sugar. Season with salt to taste and cook for another 10 to 15 minutes, or until the sauce has thickened and the chicken is very tender.
- Serve hot with the plain Iranian rice.
