Reviewed: Jan. 24, 2008

this recipe is good, but i would like to give you some suggestions:1. this dish is lackingsugar, this dish is usually served sweet and sour 2. you can also use meatball instead of chicken 3.once i made this dish for a vegeterian friend of mine, i went to the vegeterian section of supermarket and found vegeterian Swedish style meatballs and used instead of chicken, it turned out great.

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zahra

	Cooking Level: Expert
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Reviewed: Mar. 6, 2007

I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sweet. I personally like the latter. For having that fabulous sour & sweet taste you need less pomegranade paste and some sugar (usually 2-3 spoon sugar for 5-6 spoon paste for 2 lb chicken) Though it depends on your taste. Anyhow I thought you might find it work better for you.

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Halo


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Reviewed: Oct. 9, 2006

I doubled the recipe for guests, but used the same amount of pomegranate juice as for the single recipe. I used water and vegeta seasoning (as I'd run out of stock) for the remainder of the liquid. It turned out GREAT. I was slightly concerned no-one would try it out, since it has an unusual appearance if you're not used to cooking with ground nuts, but I guess my friends are used to my wild culinary experiments, and they went for it. It was the most favoured part of the meal, together with the Syrian beans I made from AllRecipes. They loved it, and I did too... And it's so amazingly easy!

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sputnitsa


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Reviewed: Jun. 15, 2006

I liked this concept but made a few adjustments right away. Unfortunately, I couldn't find pomegranite syrup, but I did get pure pomegranite juice, reduce it by 1/2 volume and add 1 T. sugar. I also used boneless skinless thighs because we prefer the dark meat. I liked the taste of this and serve it with both pearl barley and again with Jasmine rice. Unfortunately, cooking destroys the color of the pomegranite juice and the appearance is less appealing than I would like. I did sprinkle the dish once with Aleppo pepper to add a little kick. I will probably make again if I can find real syrup and take the other reviewer's advice to use less.

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Susan G.


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Reviewed: Jun. 6, 2006

I am Persian, and while I was recently talking to my mother about recipes, I let her know this one came through my e-mail. When I let her know, she was just dying to know how to make it! She knows all the recipes such as Ghorme Sabzi and Gheime Badenjoon but she didn't know how to make this. Anyhow, there is too much pomegrante sauce in the recipe. She tells me it is only supposed to be one or two tablespoons. That might be why some are complaining about their food tasting funny. I just thought I would share!

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Marianne

	Cooking Level: Intermediate
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Reviewed: Nov. 27, 2005

This is a great recipe...easy...but I always add sugar to the sauce so it cuts the tartness and the flavor becomes sweet and sour. Some may like more sugar, others less, depends on your taste buds. i chop the walnuts until they are super fine. i love this recipe.

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SHARZI67


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Reviewed: Aug. 3, 2005

I was really excited to find this recipe as I love Middle Eastern food, but when I made this it was terrible. I had guests over and wanted to make them something special, but it was a disaster. However, I do have to admit that I didn't have as much walnuts as was called for, but the pomegranate paste was just so overpowering I can't imagine that it would have mattered that much. The dish was so tart, that you couldn't really taste anything else. Anyhow, I won't be trying this again, sorry.

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CPENABAUER

	Cooking Level: Intermediate Home Town: Gonzales, Texas, USA Living In: London, Greater London, England, U.K.
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Reviewed: Apr. 9, 2005

Pretty good. It has a very unique taste. (I'm a big fan of trying lots of cuisines but I've never had anything like this.) I used pomegranate concentrate because that's the only thing I could find, and only 7 ounces because I figured it was stronger than syrup and wanted to be safe. Served next to basmati rice, upon which the extra sauce and walnuts were piled. That worked out quite well.
I was wavering between three and four stars and decided on four because everyone should make this at least once.

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Mark P

	Cooking Level: Intermediate Living In: Berkeley, California, USA
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Reviewed: Mar. 7, 2005

Okay, I must have done something wrong, because this was bad! I have an adventurous palate, but this dish was too intense or bitter. We used Pomegranate Juice- concentrated (10 ounce bottle) that we got at our favorite middle eastern market (that's all they had and they had a lot of it), so we figured this must be it. But, again, just so bad. Please advise. Thanks.

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EDITH6


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Reviewed: Jul. 21, 2004

I made this for my wife for Valentine's Day this past February. I was a little hesitant at first because, although I love pomegranates, my wife was only indifferent to pomegranates. We both abosolutely LOVED the flavor of this dish. We had some left and give it to my mother-in-law. She loved it too. I spent three and a half years living in Iran in during the 1970s when my father was stationed there while in the U.S. Air Force. I never ran across the dish, but when I saw it, I just had to make it. My wife is wondering when I will make it again. If you can get or make some barbary bread to go with it and serve it over white rice you will have a close to authentic Persian dining experience.

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GIDEONTOTG


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Reviewed: May 28, 2004

this didn't come out as well as when others have made it, but the taste was there. I think I needed to ground the walnuts finer. I'll try it again.

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MOELASSES


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Reviewed: Apr. 9, 2004

This has been one of my favorites for many years but I make it a little bit differently. First, I use about half of the walnuts. After cooking the chicken breasts, I cut them into smaller pieces and instead of simmering the entire mixture in a skillet for 20 minutes, I bring the onion, ground walnuts, chicken, pomegranate paste and a cup or two of water (until it looks soupy) to a boil in a saucepan and add a bit of sugar and turmeric. I then cover and simmer for almost 2 hours. It's ready when the mixture has thickened. This has to be served on top of plain white rice - basmati is the best.

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JENNIFER72_00

	Cooking Level: Intermediate Living In: Toronto, Ontario, Canada
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Reviewed: Mar. 23, 2004

This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!We found the Pomegranate syrup at the middle eastern store-it was called pomegranate molassas. Don't be put off by it's sweet appearance-this dish is a sweet & sour masterpiece,in looks as well as taste!

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Reviewer:

SQUIRLADY

	Cooking Level: Expert Home Town: Somis, California, USA
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