One of the best memories I have of my travels around Iran is buying bread in the morning, which was our breakfast meal with some fresh cheese and dates. We would get each ingredient from different vendors in the market and eat in one of the amazing squares. In each city we found different styles of bread, but it’s usually flat and cooked in a tandoor oven. Of course, reproducing a tandoor oven at home is not really possible, so the best way you can cook this flatbread is on a hot non-stick frying pan. This simple recipe, taken from the stunning book Saffron Tales, is not only an exotic exploration from the usual ways of making bread, but also a great solution for those midweek evenings when you don’t really have the time to go through the whole bread making process. Makes 16 flat breads, which must be consumed on the spot, so reduce your ingredients if you need less.
I don’t need to tell you again how much I love Middle Eastern food, and this time I’ve indulged in a festive Persian dish of Moorish origins, often eaten at special occasions such as weddings. Fesenjoon is a stew made with pomegranate molasses and walnuts reduced to a cream. If you don’t fancy chicken, this recipe works perfectly with duck, or you can make a vegetarian version using butternut squash or aubergines. This Persian recipe, taken from the book Saffron Tales, doesn’t really require a lot of work (if you don’t count peeling a pomegranate as work), it just needs patience and time for the walnuts to reduce into a dark, velvety sauce, and then for the chicken to cook in it: the final touch, pomegranate seeds, add a refreshing flavour as well as a touch of glamour to this visually stunning dish. Continue reading “Walnut and Pomegranate Chicken – Fesenjoon”