This is a wonderful recipe. Perfect for a very special dinner for two or a flash dinner party. Notwithstanding its fabulous appearance, it is extremely easy to prepare. All you have to do at the last minute, is cook the lamb which is minimal hands-on work.
I needed to serve couscous with my chicken tagine with dates and honey and, as I had guests coming, I wanted something a little bit more interesting than plain couscous. So off I went to Eat Your Books and typed in couscous. Up popped 85 recipes. This one caught my eye (probably because it had pomegranates in it and I have a few :)). Continue reading
Pomegranate Gel with Pashmak
This recipe comes from Turkey: Recipes and tales from the road by Leanne Kitchen. Its a beautifully presented book. This is the second dessert I have made from it. The other one, hazelnut meringues with rose cream and roasted strawberries, was a real hit. This one, I am not so sure about. Continue reading
Faisinjan (Chicken with walnuts and pomegranates)
I found this recipe in Jane Grigson’s Fruit Book and also in Joy of Cooking (the 1975 edition). In Joy of Cooking, the dish is called Persian Chicken. The relative proportions of the ingredients were slightly different but they were, substantially, the same recipe. Continue reading
Akeel (Yoghurt and Pomegranate Dip)
I have always admired Maggie Beer (and I mean always), long before she appeared on National TV on the Cook and the Chef. My admiration was based on how she creates ways to use ingredients she has at hand. Pheasant, quince, grapes (verjuice), are just a few that readily come to mind.
So I was not going to be daunted by the number of pomegranates I had. If I was ever going to live up to my expectation of self, I was going to be able to use all those bloody pomegranates. Continue reading