Recipe

Pomegranate paste, which is made by boiling fresh pomegranate juice, is one of the most beneficial and delicious types of paste that has numerous properties and a pleasant and attractive taste, attracting many fans. Making various dishes with pomegranate paste allows you to benefit from the unique properties of this paste and try its attractive taste in different dishes. Interestingly, pomegranate paste is used more in Gilani and Mazandarani dishes than anywhere else.

But how is the correct way to make various dishes with pomegranate paste? Do you know anything about combining chicken with pomegranate paste and various dishes that can be made with these two basic ingredients? If you are looking for a list of simple and delicious dishes with pomegranate paste, or if you want to learn how to make a chicken dish with pomegranate paste, we have some exciting suggestions for you in this article.

Required Ingredients:

Chicken or Duck with skin: 1 medium-sized
Chopped or finely ground Walnuts: 1 cup (French bunch)
Thick Saffron: 2 tablespoons
Plums or Apricots: 10 pieces
Barberries: 100 grams
Chopped aromatic herbs including parsley, coriander, mint, dill, and chives (if not available, not necessary), fresh garlic leaves: 400 grams.
Butter or oil: 1/2 cup
Onions: 3 medium-sized
Pomegranate paste: 1 French cup
Pomegranate molasses: 1/4 cup (or less)
Salt, pepper, and turmeric: as needed
Medium-sized potatoes: 1 piece
Small tomatoes: 2 pieces

To make Longi with chicken or duck, first you need to clean it the night before and marinate it with salt, black pepper, red pepper, and 1/2 cup of pomegranate paste, and keep it in the refrigerator. Marinate all parts of the chicken or duck, including the inside of its stomach, with all the ingredients to make it very flavorful. Grate the onions coarsely, collect the onion juice, and fry it in oil. Add the chopped herbs and sauté them with onions.

Now mix the powdered walnuts with sautéed onions, chopped plums, brewed saffron, barberries, remaining pomegranate paste, water, salt, pepper, and turmeric and prepare the filling for the chicken or duck. The filling should not be too loose or watery. If you feel it is loose and watery, add some more crushed walnuts to the mixture.

Take the chicken or duck out of the refrigerator and stuff its belly with the prepared filling. Turn on the oven and set it to 180 degrees Celsius to preheat. Place the stuffed bird in a suitable dish and place it on the middle rack of the oven. The bird should be cooked and grilled inside the oven for 1 hour and 30 minutes.

To prevent the chicken from drying out, open the oven door every 15 minutes and pour the juices from the dish over the bird. If you want a more moist and succulent dish, make more filling and spread it on the skin of the chicken or duck in the middle of the cooking process. For quail, fry a potato, fry tomatoes, and serve it with some barberries and sautéed onions.

If you do not have an oven, you can make the dish in a pot without an oven. In the chicken or duck recipe without an oven, you should make a little more filling. After adding the filling to the bird’s belly, sew it with needle and thread. Fry the chicken carefully in some hot oil. Pour the remaining filling mixture and a cup of boiling water into a pot and place the chicken in it. During cooking, gently turn the bird over a few times and regularly pour the filling mixture over it. Finally, the liquid inside the pot should thicken considerably. It is worth noting that the preparation of fish “lonji” is also very famous, and its cooking method is similar to that of chicken and duck “lonji”.