Mother Earth Living

Cinnamon Desserts: Fezanjan

By Cornelia Carlson
December/January 1997
Add to My MSN


Content Tools

Related Content

Make Strawberry and Lavender Soup

Try this rich fruit soup with strawberry and lavender lavender from The Garden Bistro in Eureka Spri...

Love Your Basil: Cinnamon Basil

Cooking with basil is fun! Each variety of basil has its own unique flavor and way of enhancing any ...

Natural Medicine Cabinet: Cinnamon for Diabetes, Infections and Stomach Problems

Valued for centuries for its fragrance and flavor, cinnamon has a wide variety of medicinal uses. St...

Fresh Berries Recipe: Red, White and Blueberry Shortcakes

July is National Berry Month! Kick off the start of this month—and celebrate our nation's independen...

Serves 4

This Iranian dish, traditionally made with duck, illustrates how well cinnamon reconciles sweet and sour tastes. Made here with leaner game hens, it is a good alternative to turkey.

• 2 game hens, 20 ounces each
• 1 teaspoon butter
• 1/2 cup chopped onions
• 1 three-inch stick of cinnamon or ­cassia bark, or 1 teaspoon ground cinnamon
• 1 cup pomegranate juice, or 1/4 cup of pomegranate concentrate plus 3/4 cup water
• 1/4 cup coarsely chopped walnuts
• Juice of 1/2 lemon
• 1 to 3 teaspoons sugar, to taste
• Pinch of freshly grated nutmeg
• 4 walnut halves

1. Remove the neck and giblets and save them for another purpose. With a sharp, heavy knife, cut the game hens in half lengthwise. Rinse them inside and out and pat dry with paper towels. Remove any visible fat.

2. In a heavy lidded pan, brown the pieces in the butter, turning frequently, until golden. Transfer them to a plate.

3. Sauté the onions in the butter until soft. Add the meat and the remaining ingredients except the walnut halves. Cover the pan and bring the liquid to a boil, then reduce the heat and simmer for 45 minutes, or until the meat is tender. Gently turn the pieces several times during this period and add water as needed to maintain 1 cup of liquid.

4. Transfer the meat to a warm platter. Remove as much of the melted fat as possible with a large spoon or gravy separator. Measure the remaining pan juice—it should be ­fairly thick. If it’s too thin, boil it down to a syrupy consistency.

5. Pour a little juice over the meat and place a walnut half on each piece. Serve immediately with the extra juice on the side.


Cornelia Carlson is an herb gardener and food writer in Valley Center, California. Her latest book is The Practically Meatless Gourmet (Berkeley Books, 1996).

Click here for the main article,  Cinnamon Desserts .








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.