Prep time: 55 minutes
Cook time: 62 minutes
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2 tablespoons vegetable oil
2 small onions, thinly sliced
1 pound skinless, boneless chicken or duck breast, cut in thin strips
2 large carrots or 1 pound butternut squash, peeled, in thin strips
½ pound shelled walnuts, toasted
1 teaspoon salt
4 cups fresh pomegranate juice
2 tablespoons sugar
½ teaspoon cinnamon
¼ teaspoon ground saffron threads dissolved in 1 tablespoon water
1 cup fresh pomegranate seeds
¼ cup walnuts, toasted
In a medium pot, heat oil over medium heat. Add onions and stir-fry five minutes, until translucent. Add chicken or duck and stir-fry 15 minutes, stirring occasionally, until golden brown. Add carrot or squash strips and stir-fry two minutes.
Finely grind the toasted walnuts in a food processor. Add salt, pomegranate juice, sugar, cinnamon and saffron water and process to create a smooth, creamy sauce. Transfer the sauce to the pot containing the vegetables and meat, cover and simmer for 40 minutes over very low heat, stirring occasionally to prevent the nuts from burning.
Taste sauce and adjust for seasoning and thickness. It should be sweet and sour and the consistency of heavy cream. If too thick, thin with warm water. Serve and garnish with pomegranate seeds and toasted walnuts.
* Per serving, using vegetable oil, chicken and carrots: 875 calories; 46 grams protein; 83 grams carbohydrates; 44 grams fat (4 saturated, 11 monounsaturated, 29 polyunsaturated); 66 milligrams cholesterol; 681 milligrams sodium; 7 grams fiber; 59 grams sugar; 44 percent calories from fat.