Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

Fesenjan - Persian Chicken in a Walnut & Pomegranate Sauce

One of the great dishes of Iran!  In an Iranian home if a guest is to be honoured they are cooked this dish.  I highly recommend this dish, it is delicious!

Serves 4

Prep time:   10 minutes

Cooking time: 1 hour 45 minutes

Ingredients

4 tbsp olive oil

1 large onion, peeled & finely sliced

½ tsp turmeric

450g/1 lb walnuts, ground & reserve a few whole for serving

900ml/1 ½ pint chicken stock

1 tsp salt

½ tsp ground pepper

4 chicken legs

3 tbsp pomegranate molasses

2 lemons, juice only

50g/2 oz sugar

To serve

Basmati rice, cooked as per packet instructions

Method

1.  In a large frying pan heat 2 tbsp of oil and fry the onions and turmeric until soft and golden.  Remove with a slotted spoon and place in a large casserole.  Add the ground walnuts, chicken stock and seasoning.  Bring to the boil and then simmer for 20 minutes stirring occasionally.

2.  Heat the remaining oil in the frying pan and add the chicken, fry until browned all over.  Add to the casserole and make sure to cover with the sauce.  Cover the casserole and simmer for 1 hour stirring occasionally.  Skim any excess fat from the surface of the casserole.

3.  In a small bowl mix together the pomegranate molasses, lemon juice and sugar and add to the casserole, stir through and let simmer for another 20 minutes.  Season to taste, if needed.

4.  To serve, arrange the chicken on a bed of rice and pour over the delicious sauce, scatter over the remaining walnuts.  

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Falafel with Tahini Sauce

Falafel with Tahini Sauce

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 10

Prep time:   35 minutes

Cooking time: 15 minutes

Ingredients

1 x 400g/14 oz tin of chick peas, drained

Sea salt & pepper

1 small handful of fresh mint, chopped

2 tsp ground cumin

1 tsp bicarbonate of soda

1 lemon, zest only

2 garlic cloves, peeled & finely chopped

½ onion, peeled & finely chopped

1 small handful of fresh coriander, chopped

Vegetable oil for shallow frying

Tahini Sauce

1 tbsp tahini

4 tbsp Greek yogurt

2 tbsp lemon juice

1 tsp honey

Method

1.  Place the chick peas into a food processor with a good pinch of salt and blitz.  Add the rest of the ingredients except the oil and blend until you have a fine bread crumb texture.  Season to taste.

2.  Shape the mixture into golf ball sizes and place on a tray, cover with cling film and place in the refrigerator for 30 minutes.

3.  For the sauce, place all the ingredients in a bowl and mix thoroughly, season to taste.

4.  For the falafel, heat 2cm of oil in a large frying pan, make sure that the oil is fully heated through.  Shallow-fry for 4-5 minutes, turn occasionally until golden and crisp.  Drain on kitchen paper and keep warm in a low oven until all the rest are cooked.

5.  Serve the falafels with the tahini sauce.  You could also serve them with warm pitta bread and salad.

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Courgette, Feta & Mint Fritters

Courgette, Feta & Mint Fritters

This is a very tasty light starter or can be part of a meze spread.  You can prepare this dish in advance and reheat in a low oven when ready to serve.

Makes 12

Prep time:   20 minutes

Cooking time: 15 minutes

Ingredients

2 courgettes (about 500g)

Sea salt & pepper

2 tbsp light olive oil, plus extra to fry

1 onion, peeled & finely sliced

3 eggs

200g/7oz feta, diced

1 small handful of fresh mint, chopped

2 tbsp pine nuts

3-4 tbsp plain flour

To Serve

Lemon wedges

Flat leaf parsley, sprigs

Method

1.  Trim the courgettes and grate them over a colander placed over a bowl, add a good pinch of salt.  Mix through and let stand for 15 minutes – this will draw out the excess water.  Squeeze the remainder of the juices out with your hands then place the courgettes into a large bowl.

2.  In a frying pan heat 2 tbsp of olive oil and gently fry the onions with a good pinch of salt & pepper for 3-4 minutes or until softened.  Leave to cool and then add to the courgettes and mix through.

3.  Now add the eggs, feta, mint, pine nuts, flour and a good grinding of pepper.  Mix until thoroughly combined.  If the mixture is too wet add more flour.

4.  In a large frying pan heat a thin layer of oil, make sure the oil is hot enough to fry.  Drop several spoonfuls of batter into the pan, making sure they are spread apart.  Fry for 2-3 minutes on each side until golden brown.  Transfer to a warm plate and keep warm whilst you cook the rest.

5.  Serve the courgette fritters warm with lemon wedges and parsley.

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Feta & Herb Falafel

Feta & Herb Falafel

This is definitely the BEST Falafel that I have ever tasted!  Delicious...

Serves 4

Prep time: 15 minutes

Cooking time: 15 mins
Ingredients

2 garlic cloves, roughly chopped

20g coriander, roughly chopped (including stalks)

20g flat leaf parsley, roughly chopped (including stalks)

1 tbsp ground cumin

1 tbsp ground coriander

2 x 400g tins of chickpeas, drained & patted dry

1 large egg

6 salad onions, thinly sliced

200g feta cheese, crumbled

1 lemon, zest & juice

1 tbsp olive oil

1 red onion, finely sliced

20g mint, leaves picked

Method

1.  Place the garlic, coriander, parsley, spices, chickpeas, egg and half of the salad onions into a food processor and pulse until you have a finely chopped mix.

2.  Scoop the mix into a large bowl and add the rest of the salad onions, feta cheese, lemon zest and season.

3.  Shape the mix into 12 patties using cupped hands.  Heat the oil in a non-stick frying pan and fry the falafel in batches until golden.

4.  Toss the red onion, mint and lemon juice in a bowl.  Serve the falafels with the salad and some warmed pitta, rice or plain yogurt.

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