About this recipe: This is an elegant dish, great for parties or when you want to make a romantic dinner. Serve with rice and veggies.
I found this simple, affordable dish to be outstanding. I had to make my own pomegranate syrup by reducing 1/2 cup pom. juice and 1 tbsp. sugar. I have made the dish once with chicken and, most recently, using boneless pork chops. I found that the pork version was superior to the chicken. I also increased to amount of scallions to 3tbsp. and used 3 tbsp. of the hommade pom. syrup. Excellent!! - 26 Oct 2005 (Review from Allrecipes US | Canada)
I cut down a bit on the pomegranate syrup--the flavor is pretty pronounced. When the sauce first got going, I didn't like the flavor at all (too strongly wine-y and tart). But we let it cook down for a while, and it was good after it mellowed out a bit. Definitely a rich dish, but very well-received. Shelling the pistachios took forever! - 11 Dec 2000 (Review from Allrecipes US | Canada)
Awesome. Follow the instructions exactly.. worked out amazing. Was a pain to shell the pistachios, so have made a Thai-version.. Peanuts, with lemongrass, corriander, chilli, coconut milk instead of cream. Great. Thanks for the recipe. - 30 Sep 2008 (Review from Allrecipes UK | Ireland)