Smoky eggplant
and walnut dip
SERVES 4-6 // PREP TIME 20 MINS
// COOK 25 MINS (PLUS DRAININGWalnut dip meets baba
ghanoush in the best of ways.
We’ve topped it with pickled
turnips for bite, but extra
walnuts for crunch would also
go nicely, as would a few herbs
and a sprinkling of sumac or
paprika. Begin this recipe a day
ahead to drain the yoghurt.250 gm Greek-style yoghurt
2 large eggplant
100 gm walnuts, soaked in
cold water for 10 minutes
2 tsp hulled tahini
1 garlic clove, crushed
1 tsp dry-roasted cumin seeds
(see cook’s notes, p192),
finely ground with a mortar
and pestle
Juice of ½ lemon, or to taste
Extra-virgin olive oil,
for drizzling
Pickled turnips (see note),
black and white sesame
seeds, sumac, mint,
coriander, and grilled
flatbread, to serve1 Spoon yoghurt into a
muslin-lined sieve over a bowl,
cover and refrigerate overnight
to drain.
2 Cook eggplant over an open
flame either on a rack on a gas
stove or on a barbecue, turning
occasionally, until charred and
soft (at least 20-25 minutes).
Halve lengthways and drain,
flesh-side down, in a colander
in the sink.
3 Scoop out eggplant flesh and
purée in a food processor with
drained yoghurt, walnuts, tahini,
garlic, cumin and lemon juice
and season to taste.
4 Spoon eggplant dip onto a
large platter, drizzle with olive oil,
top with pickled turnips, sesame
seeds, sumac and herbs, and
serve with grilled flatbread.
NotePickled turnips are available
from Middle Eastern grocers.
Beer suggestionTurkish lager.Persian chicken
SERVES 4-6 // PREP TIME 15 MINS
// COOK 1 HR (PLUS DRYINGAlso known as fesenjan, this
Iranian dish of chicken braised
in walnut sauce is at once
piquant and comforting. The
secret? Pomegranate molasses.
The quantity here is a guide –
add more to the pot and the
dish will come out sweet and
tart, or use it like you would
lemon juice, seasoning at the
end to cut the richness.
Pictured p84.2 tbsp vegetable oil
4 chicken Marylands, jointed
1 small onion, finely chopped
1 tbsp ghee
Large pinch of ground
cinnamon
1 tsp paprika
3 tsp pomegranate molasses,
or to taste, plus extra
to serve
300 ml chicken stock
55 gm (⅓ cup) almonds
50 gm (½ cup) walnuts
Red onion, sliced into rings,
and coriander, to serve
Jewelled rice (see recipe
opposite; optional), to serve1 Preheat oven to 200°C. Heat
oil in a flameproof casserole
over medium-high heat. Season
chicken, add to pan skin-side
down, and cook, turning
occasionally, until golden,
(6-8 minutes). Remove fromcasserole. Reduce heat to
medium, add onion and ghee to
casserole and stir occasionally
until onion is soft and starting
to brown (10-12 minutes). Stir
in cinnamon, paprika and
pomegranate molasses, then
add stock and bring to the boil.
Return chicken to casserole,
transfer to oven and braise
until tender and cooked
through (40-45 minutes).
Season sauce to taste.
2 Meanwhile, pound nuts with a
mortar and pestle until coarsely
ground, then stir into sauce.
Bring to a simmer over medium
heat, stirring occasionally
until combined (4-6 minutes).
Season with pomegranate
molasses and serve topped
with onion and coriander with
rice on the side.
Wine suggestionExotically
perfumed viognier.86 GOURMET TRAVELLER