Yield: 4 servings
1 Chicken
Olive oil
1 Chopped onion
250 g Walnuts, coarsely ground
6-1/2 Pomegranates, juice only
1 small Lemon, juice only
3 tablespoons Brown sugar
1 teaspoon Ground cinnamon
Salt and pepper to taste
This classic Persian dish was originally made with game birds, but is fine with chicken – or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decorative.
Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts and cook gently for a minute or so.
Add the juice of 6-1/2 pomegranates and 1 small lemon, 3 tablespoons brown sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1-1/2 hours until very tender.
Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts.