6

Smoky eggplant

and walnut dip

SERVES 4-6 // PREP TIME 20 MINS

// COOK 25 MINS (PLUS DRAINING

Walnut 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 serve

1 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 DRYING

Also 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 serve

1 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 from

casserole. 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