We look eastward during our seders and speak
of Jerusalem, but the meal can get a boost of
variety by peering farther east to Iran for traditional
Persian Passover recipes.
1 medium onion, chopped
5 tablespoons oil
2 chicken breasts, chopped
2 cups chicken stock
2 cups toasted, finely ground walnuts
1 cup pomegranate molasses
2 tablespoons sugar
1 teaspoon each salt, pepper and turmeric
In a 6-quart fry pan, add the onion, oil, salt, pepper and turmeric. Sauté until golden brown. Add the chopped chicken breasts and the chicken stock, cover the pan, and simmer for 30 minutes. Add the walnuts, pomegranate molasses and sugar and stir well.