It was nice to have another recipe published in the Guardian Cook supplement this weekend. The theme was ‘Stews’ and I submitted my recipe for Fesenjoon, my favourite Iranian dish – a decadent slow cooked stew made from a sauce of ground walnuts and pomegranate molasses.
As the nights draw in and the days get colder, I take some comfort in the midst of the impending winter by having a near constant bowl of pomegranates in my kitchen from November to January. There is something about the pomegranates ruby jewels and bittersweet crunch that make the winter months almost palatable, and no better place do they shine then when adorning a plate of Fesenjoon.
The version published in the Guardian was with chicken but you can follow my recipe for an equally delicious vegetarian version with aubergines or tempeh too