During these cold, wintery days a slow-cooked Khoresh ( Persian stew) is the perfect meal – a slightly exotic comfort food.
A Khoresh can come in all sorts of mixes and flavours. This is the recipe for Khoresh-e Fesaenjān’ , a signature dish in Persian cuisine. Traditionally it is made with pheasant or chicken but I had dinner guests who were vegetarian so
for this occasion I substituted aubergines and spinach for the meat. I must say it was really delicious.
My Khoresh combined the aubergines and spices with the earthy flavour of walnuts, the sharpness of sour plums and the sweetness of pomegranate molasses. Its a very Persian mix of flavours that work wonderfully together and take your taste-buds to a different world.
Remember a Khoresh tastes even better the next day, so you could double this recipe and you will have two wonderful meals.
• serves 4
• 2 large aubergines, partly peeled and diced 2 cm pieces
• 1 large Spanish onion, diced
• 3-4 garlic cloves, crushed
• 200 gr walnuts, blitzed in your food processor
• 1 litre very good vegetable stock
• 6 sour plums, stone removed
• 125 ml pomegranate molasses
• 1 teaspoon each of ground turmeric, cumin and cinnamon
• half a buch each of Italian parsley and fresh tarragon
• 2 big handful of fresh baby spinach
• salt and pepper to taste
• pomegranate seeds for decoration
• transfer the ground walnuts to a pan, stir until golden ( do not let them burn)
• add the vegetable stock, pomegranate molasses and sour plums
• simmer for 30 minutes
• in a separate pan fry the aubergines in a little oil until golden , set aside
• now gently fry the dry spices in a little olive oil and butter
• add the onion and garlic and let them soften, stirring well
• now add the aubergines and gently mix them together
• pour the walnut and vegetable stock over them
• add the chopped tarragon and parsley
• let everything simmer for 30 minutes
• add the baby spinach and let it wilt
• taste for salt and pepper
• decorate with fresh pomegranate seeds
• serve this Khoresh with nan flat bread and sabzy (a plate of mixed fresh herbs)