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Chicken With Pomegranate Walnut Sauce

January 13, 2012 By newkosher

Iranian food often works well with kashrut. There is a sizable Jewish population still in Iran and many of the dishes do not mix meat and milk, unless they are more Indian inspired and use ghee, or clarified butter.

This recipe is fantastic because many Ashkenazi chicken dishes use sweet orange and lemon sauces. This one, with pomegranate, is an amazing cross cultural variation.

It’s very important that the chicken and sauce stew together for a long time, because it really imparts the chicken flavor into the sweetness of the pomegranate and onion. The kosher chicken thighs also adds sweetness, which is why we don’t suggest adding more sugar, as some recipes do.

1/4 cup lime or lemon juice
1/4 cup vegetable oil
2 1/2-3 lbs boneless chicken thighs cut into large chunks
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor (also known as nut meat)
1 1/2-2 cups chicken stock
2/3 cup pomegranate syrup (found in Middle Eastern stores)
kosher salt and pepper, to taste

Marinate chicken in citrus juice for two hours.

Brown the chicken and onions in a pan until chicken is brown and onions are beginning to caramelize. Stir in walnut “meat”. Add stock and bring to a boil, lowering heat, covering and simmering for about thirty minutes.

Stir in the pomegranate juice, salt and pepper.

Uncovered, cook “down” the sauce until thickened. Add more salt, pepper or juice to taste.

Serve with parve rice pilaf or white rice (basmati is best).

Filed Under: NewKosher (Recipes), Tu B'Av Tagged With: convert to judaism, convert to judaism online, darshan yeshiva, Fesenjan, iran jewish, iranian jewish, iranian recipes, kosher chicken, online conversion, patrick "aleph" beaulier, patrick aleph, persian jewish, persian recipes, punktorah, rabbi beaulier, rabbi patrick aleph beaulier

Ash E-Jow (Iranian Bulgur Soup) by Jenna Belle Koff

July 16, 2010 By newkosher

A great recipe for Ash E-Jow, an Iranian/Persian recipe from our friend Jenna. This recipe can be dairy by using vegetable stock, or meat by using chicken stock and not using yogurt.

Ok, this is so delicious and nutritious. I was obsessed with this all winter. The awesome thing about this recipe is that you can just eyeball all the ingredients. Of course, when working with dried grains, the ratio is 1:2 in terms of water. This makes a large amount, which is great for serving a crowd. Best served hot.

butter
onion
turmeric (creates a beautiful golden color)
sea salt
veg or chicken stock
tomato paste
bulgur wheat
canned beans (I like garbanzo, red kidney, and large butter beans)
dried lentils (picked over for stones)
dill (fresh or dried)
parsley (fresh or dried)
Greek yogurt (I prefer 2% milk fat)

Melt butter in pan. Saute onion until soft. Add tumeric and sea salt. Cook spices briefly to coax out flavor.

Add stock, tomato paste, lentils, and bulgur wheat. Bring mixture to boil. Turn down to a simmer, add beans, dill, and parsley.

Cook until liquid is absorbed and the grains are soft.

If vegetarian, top with Greek yogurt and enjoy!

Filed Under: NewKosher (Recipes) Tagged With: ash e-jow, Ash E-Jow (Iranian Bulgur Soup), bulgur, bulgur soup, convert to judaism, convert to judaism online, dairy recipes, darshan yeshiva, greek recipes, iranian recipes, online conversion, patrick "aleph" beaulier, patrick aleph, punktorah, rabbi beaulier, rabbi patrick aleph beaulier

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