Persian Chicken with Walnut Sauce | Mediterranean Recipes
- 2 tbsp (30 ml) olive oil
- 4 chicken pieces (leg or breast)
- 1 large onion, grated
- 1 cup (8 fl oz/250 ml) water
- 1 cup (4 oz/115 g) finely chopped walnuts
- 5 tbsp (75 ml) pomegranate puree
- 1 tbsp (15 ml) tomato puree
- 2 tbsp (30 ml) lemon juice
- 1 tbsp (15 ml) sugar
- 3-4 saffron strands, dissolved in 1 tbsp (15 ml) boiling water
- Salt and freshly ground black pepper
- #This distinctive dish is traditionally served on festive occasions in Iran.# Heat 1 tbsp (15 ml) of the oil in a large frying pan and sauté the chicken pieces until golden brown. Add half of the grated onion and fry until slightly softened, then add the water and seasoning, and bring to the boil. Cover the pan, reduce the heat and simmer for 15 minutes.
- Heat the remaining oil in a frying pan and fry the rest of the onion for 2-3 minutes until soft. Add the chopped walnuts and fry for a further 2-3 minutes over a low heat, stirring frequently so that the walnuts do not burn.
- Stir in the pomegranate and tomato purees, lemon juice sugar and the dissolved saffron. Season to taste and simmer over low heat for 5 minutes.
- Pour the walnut sauce over the chicken, ensuring that all the pieces are well coated. Cover and simmer for 30-35 minutes until the meat is cooked and the oil from the walnuts has risen to the surface.
- Serve at once with Persian rice and salad leaves such as baby cos or Little Gem. #COOK’S TIP# Pomegranate puree is available from Middle Eastern delicatessens.