Tag: pomegranate

Fesenjan: walnut and pomegranate stew – with goose breast – version 1 with beetroot

This is an adaptation from a classic Persian recipe. Traditionally, it is made with duck legs, and simmered slowly until the duck meat is tender. It can be made with goose legs as well, simmering for five hours or more. However, I had goose breast meat which goes strangely dry and stringy if overcooked, so it is best flash-fried in thin strips and then added to the stew at the end. 

Everyone says their version is the best, and there are variations. Next time I make this, I will be trying out using butternut squash. 

INGREDIENTS:

  • 1 tbsp duck fat
  • 2 goose breasts, sliced into thin strips
  • 1 onion, chopped
  • 100ml pomegranate molasses
  • 100g walnuts, toasted, cooled and ground finely in a food processer
  • 500ml chicken stock
  • 1 beetroot about the size of a tennis ball, peeled and diced
  • a pinch of saffron
  • a small cinnamon stick
  • 1/4 tsp ground nutmeg
  • 1/2 tsp ground black pepper
  • chopped parsley to garnish

METHOD:

  • In a large pan, melt the fat and saute the onions over a low medium heat until it softens. 
  • Add the stock, walnuts, pomegranate molases, and spices and bring to a simmer.
  • Add the diced beetroot and simmer very gently until the beetroot is cooked. 
  • In a hot pan, melt duck fat, and fry the strips of goose meat until they are browned and still tender and moist. 
  • Add the meat to the sauce, heat through and serve with rice, and garnished with chopped parsley. 

Carrots roasted with pomegranate molasses and harissa

We live on a small island, and although our local shops generally do very well for range and price of stock, some ingredients are hard to come by. I have some rather exotic recipe books, and so I have become better at substituting and messing around with recipes to make them fit. 

Pomegranate molasses adds a fruity sharpness to the dish, and helps the dressing to stick to the carrots. The harissa is hot and fragrant at the same time. 

This time, I had some random carrots, so I turned to Ottolenghi’s book, Simple, and adapted one of his ideas, and I made this. I served it with bread, cheese, and an aubergine dish. 

INGREDIENTS:

  • 1 tsp ground cumin
  • 1 tsp honey
  • 1 tbsp rose harissa (or ordinary harissa)
  • 1 tbsp olive oil (or 50/50 melted butter and oil)
  • 1 tbsp pomegranate molasses
  • 400g carrot batons
  • salt
  • Coriander leaves to garnish

METHOD:

  • Heat the oven to 220C
  • In a small bowl, mix the cumin, honey, harissa, oil and molasses with a good pinch of salt. It should be the consistency of mayonnaise. 
  • Add the carrot batons, and stir to coat in the mixture
  • Line a baking sheet with tin foil, and spread out the carrots. Roast them for 15 minutes or so, until they are beginning to brown but still have some ‘bite’ to them.

Transfer to a serving dish and garnish with coriander leaves.