I did a Wellington Foodies thing with the lovely Susan from My Persian Feast. After this I decided I had to have a dinner party with a Persian influence. I also went for a Ottolenghi angel knowing the ideas would blend well. As usual, I spent many hours planning, culled the menu and got sensible. I even took a day off to cook on the Friday. I had a happy day off dancing, cooking and eating mixture. I did the usual subject- bread and dips. I also made Ka’ach Bilmalch. They are somewhere between a cookie, bagel and bread roll. They are rather moorish, as was the Tahini Dip that goes along side this recipe. You can find the recipe in Yotam Ottolenghi and Sami Taminmi’s book Jerusalem. If you are interested enough to read my post, you need it any way. The main event was Chicken with Summer Fruit. I did this in the slow cooker, it was on all day making the house smell lovely. It was wonderfully different and went down very well. I used a mix of chicken cuts and I browned the meat under the grill to do it in one bulk lot. The slow cooker was on all day and I turned it down to low at about 3pm. We ate around 7pm. This is the recipe Susan from My Persian Feast emailed me. Chicken with Summer Fruit
This is a sweet and sour dish with hint of spice. I usually make this dish with lamb in slow cooker and change the fruit depending on what I have at home. Dried fruit such as cranberries, barberries, plum (hard to find) and raisins are good to use for this recipe.
Chicken with Summer Fruit- Muffinmum.com
6 Chicken thighs, skin removed (any part of chicken is fine)
1 Large onion, finely chopped
3 cloves of garlic, finely chopped
1 cup dried cherry, wash and soak in water for few hours (Countdown/ Moore Wilson’s)
3 table spoon Pomegranate molasses
1 teaspoon cinnamon
1/2 teaspoon turmeric
½ teaspoon chilli flakes, fresh or powder is fine
salt and pepper
Rub the chicken pieces with little turmeric and black pepper.
Heat a frying pan, add oil and brown the chicken.
Transfer to a casserole dish and pour 2 cups of boiling water over the chicken.
Simmer for about 30-40 minutes (for slow cooker- brown chicken add to slow cooker, carry on with recipe and add the ingredients as follows below, add ingredients to slow cooker)
In the same frying pan sauté the onion until softened.
Add little oil if needed. Add garlic, turmeric, chilli and cinnamon, stir well.
Add fruits and Pomegranate molasses cook for few minutes
Add the mixture to chicken and cook for another 20 minutes/ or 6-8 hours in slow cooker
Add more boiling water if needed
Taste the sauce after 10 minutes if its too sweet add more pomegranate molasses and if its too sour add 1 tablespoon of brown sugar or honey.
Serve with Persian style saffron flavoured fluffy rice, garlic yoghurt and baby spinach. Nooshe Jaan!
I also used her recipe for Smokey Aubergine Dip ( Mirza Ghasemi)
2 medium aubergines
5 cloves garlic, finely chopped
1 cup chopped canned tomatoes or 5 tomatoes, skin removed and chopped (not the Italian tomatoes, cheap can tomatoes are the best. The acid from normal tomato will bring freshness to dish)
Generous amount of olive oil Chilli powder optional ( I added a fresh red chilli too)
1 teaspoon turmeric salt and pepper
- The best way is to cook aubergines whole over an open flame (either on a barbecue or over a domestic gas stove) on low heat until the skin blackened and the flesh has softened right through to the centre.
- Alternatively, to bake them, Place the aubergines in a roasting tin and roast them whole in the oven 40-45 minutes.
- Remove the skin and mash the with fork
- In a frying pan sauté chopped garlic until soft. Add turmeric and stir
- Add the mashed eggplant and cook for about 10 minutes, stirring thoroughly.
- Add chopped tomatoes, salt and pepper to the mix, stir well and cook for further10 minutes over medium heat.
- Serve warm with crusty bread and garnish with chopped parsley and olive oil.
And my new favourite salad, I doubled this. Marinated Feta Cheese (Noon-o-Paneer)