JEWEL IN THE CROWN CHICKEN AND POMEGRANATE KORESH

POMEGRANATE AND PISTACHIOS MAKE THIS PERSIAN STEW STAND OUT FROM THE CROWD

You’ll love this Persian dish for its tangy sauce and the jewelled effect from the pomegranate seeds and pistachios.

Serves 4

INGREDIENTS

1 tbsp extra-virgin olive oil

1.8kg chicken marylands, excess fat trimmed 2 brown onions, halved, thinly sliced tsp ground cumin tsp ground cardamom 1⁄2 tsp ground cinnamon 1⁄4 tsp ground ginger 1⁄4 tsp ground turmeric

Pinch of saffron

2 x 473ml bottles pomegranate juice Pistachio kernels, chopped, to serve Pomegranate seeds, to serve

Fresh continental parsley leaves, to serve Steamed saffron rice, to serve

METHOD

Heat the oil in a large flameproof casserole dish over medium-high heat. Season the chicken and cook in 2 batches for 3–4 minutes each side or until golden. Transfer to a plate.

Remove all but 1 tablespoon of the fat from the pan. Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden. Add the cumin, cardamom, cinnamon, ginger, turmeric and saffron.

Cook, stirring, for 1 minute or until aromatic. Add the chicken and pomegranate juice. Cover and reduce heat to low. Cook for 50 minutes or until the chicken is tender. Transfer chicken to a platter and cover with foil.

Increase heat to high and simmer the cooking liquid for 8 minutes or until reduced and slightly sticky.

Drizzle over the chicken and sprinkle with pistachio, pomegranate seeds and parsley. Serve with the steamed saffron rice.