Anardoon Recipe Downloadable PDF
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Nardoon/Anardoon recipe with in-depth, step-by-step instructions.
Nardoon or Anardoon is a scrumptious sweet and sour dish from the place of heavenly dishes - northern Iran. The word Nardoon translates to pomegranate seeds. The pomegranate is Iran’s national fruit, so there are many recipes using pomegranates in different ways - as molasses, juice and seeds. The unique thing about Nardoon is that we use all three.
The duck or chicken is seared and then simmered in pomegranate juice so that it absorbs some of the natural sweet and sour taste of this divine fruit while releasing its flavour and fats into the sauce.
In Mazandaran, this dish is also known as Sir Anaar Pahloo, which translates to ‘garlic and pomegranate next to each other’.
For this recipe, I used duck legs but you could use chicken legs or your preferred cut of chicken.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Nardoon/Anardoon recipe with in-depth, step-by-step instructions.
Nardoon or Anardoon is a scrumptious sweet and sour dish from the place of heavenly dishes - northern Iran. The word Nardoon translates to pomegranate seeds. The pomegranate is Iran’s national fruit, so there are many recipes using pomegranates in different ways - as molasses, juice and seeds. The unique thing about Nardoon is that we use all three.
The duck or chicken is seared and then simmered in pomegranate juice so that it absorbs some of the natural sweet and sour taste of this divine fruit while releasing its flavour and fats into the sauce.
In Mazandaran, this dish is also known as Sir Anaar Pahloo, which translates to ‘garlic and pomegranate next to each other’.
For this recipe, I used duck legs but you could use chicken legs or your preferred cut of chicken.
In this downloadable PDF, Hami of 'I got it from my Maman' guides you through his Nardoon/Anardoon recipe with in-depth, step-by-step instructions.
Nardoon or Anardoon is a scrumptious sweet and sour dish from the place of heavenly dishes - northern Iran. The word Nardoon translates to pomegranate seeds. The pomegranate is Iran’s national fruit, so there are many recipes using pomegranates in different ways - as molasses, juice and seeds. The unique thing about Nardoon is that we use all three.
The duck or chicken is seared and then simmered in pomegranate juice so that it absorbs some of the natural sweet and sour taste of this divine fruit while releasing its flavour and fats into the sauce.
In Mazandaran, this dish is also known as Sir Anaar Pahloo, which translates to ‘garlic and pomegranate next to each other’.
For this recipe, I used duck legs but you could use chicken legs or your preferred cut of chicken.
