It's cold and windy in North England. "What would you like to do today?" my friend asks me in French. "I can think of nothing better than learning from your mom how to make a traditional Persian dish." I then spend the best day in the warm kitchen with smells and taste combinations I've never had before, laughing and cooking. It was one of the most memorable and fun times on that trip to Europe.
Her mother didn't speak English and I don't speak Farsi, so your guess is as good as mine as to the name of this stew. It's made with walnuts and pomegranates. In Persia, its only prepared at important events like weddings, etc. I'm so happy to share this exotic treasure with you for the Holidays!
3 cups Walnuts
1 med Onion
2 cloves Garlic
2-3 Lbs. Organic Free Range Chicken or Stew beef (I'm using boneless beef ribs here)
1 tsp. Turmeric
1 1/2 cups Water plus 1 more cup
2 tbs. Tomato Paste or 1/3 cup Tomato Sauce
1/2-3/4 cup Pomegranate Molasses (see below)
1/2 tsp. Sea Salt
1/2 cup Date syrup (click here to learn more) or coconut sugar to taste
Her mother didn't speak English and I don't speak Farsi, so your guess is as good as mine as to the name of this stew. It's made with walnuts and pomegranates. In Persia, its only prepared at important events like weddings, etc. I'm so happy to share this exotic treasure with you for the Holidays!
3 cups Walnuts
1 med Onion
2 cloves Garlic
2-3 Lbs. Organic Free Range Chicken or Stew beef (I'm using boneless beef ribs here)
1 tsp. Turmeric
1 1/2 cups Water plus 1 more cup
2 tbs. Tomato Paste or 1/3 cup Tomato Sauce
1/2-3/4 cup Pomegranate Molasses (see below)
1/2 tsp. Sea Salt
1/2 cup Date syrup (click here to learn more) or coconut sugar to taste
Roast your walnuts for 10-15 min. They need to be aromatic and golden not browned.
Roughly chop your onion and skin your garlic.
Add onion, garlic and turmeric to walnuts with 1 1/2 cups water into a food processor. My Blender is a Ninja, so it can food process. A regular blender may not blend everything smoothly.
Blend until smooth.
Blend until smooth.
Pour into your cooking pot. Then add the 1 cup of water to the food processor to get all the walnut particles off the blades and sides. Add to the rest of the mixture in the pot.
It should have this consistency.
Bring to a boil. Boil on low for 30min or so.
You can find Pomegranate molasses at your local Iranian store. Most cities have one. If not, maybe the internet. It's only a few buck. Be sure to get the one that has no added sugar. Just pom concentrate.
Add pom molasses and tomato paste.
Add pom molasses and tomato paste.
Low boil until the oils separate like in this picture.
Add your meat and cook for 2-3 hours (depending on your cut). Just make sure whatever meat you choose is falling off the bone or very tender.
At that point, add your date syrup. Mix well.
At that point, add your date syrup. Mix well.
 This dish is traditionally served with Persian rice with the crispy bottom... |  ... but because of it's sweetness, I suggest something plain or salty like my Fish tail potatoes for a grain-free option. |  When you have leftover sauce and have eaten all the meat, saute some sausage up and pour over zucchini pasta. This was even better than the original... but left overs usually are, aren't they? |
