400 g (131/2 oz) shelled whole walnuts
1 small chicken, about 1.2 kg (2 lb 8 oz)
2 Tbsp cooking oil
1 medium onion, peeled and finely
diced
500 ml (16 fl oz / 2 cups) pomegranate
concentrate, or 2 Tbsp tomato paste
Salt to taste
1 Tbsp sugar (if using tomato paste),
or more to taste
Put walnuts in a blender (processor) and blend into a thick, coarse paste.
Transfer paste to a pot and add 1 litre (32 fl oz / 4 cups) water. Place over
low heat to simmer, stirring occasionally, for about 2 hours or until
thickened and a 1-cm (½-in) layer of walnut oil has risen to the surface.
Meanwhile, cut chicken into 8 pieces symmetrically (see pg 44), then
wash and drain well.
Heat oil in a stew pan over medium-low heat and fry onion briefly, then
add chicken pieces and fry until they change colour and onions are
lightly browned.
When walnut gravy is thick and oily, add sautéed chicken and
pomegranate concentrate or tomato paste. Simmer for about 45 minutes
or until chicken is tender.
Season to taste with salt. Add sugar if using tomato paste. Serve warm
with plain rice (see pg 82).
Tip: This dish varies from region to region. Some cooks prefer sour
renditions, while others like it sweet. If pomegranate concentrate is
unavailable, substitute with 2 Tbsp tomato paste, but adjust to taste
with sugar as it may be too tart.
Try replacing the chicken in this recipe with duck for variation.
To save time, the walnut paste can be simmered until oily in advance
and frozen until needed.
Blend (process) whole walnuts
until a thick, coarse paste forms,
then transfer to a pot.
Simmer ground walnuts in 1 litre
(32 fl oz / 4 cups) water for about
2 hours or until a 1-cm (½-in)
layer of walnut oil has risen to
the surface.
Pomegranate concentrate has the
pouring consistency of molasses.
If unavailable, substitute with
tomato paste.
46