Persian Marinade With Pomegranate Molasses And Mint Food

PERSIAN MARINADE WITH POMEGRANATE MOLASSES AND MINT

Steps:

• Using a small sharp knife, extract the 6 or so irregular-shaped seeds from the discardable cases of the cardamom pods. Heat a frying pan to a moderate heat and dry-fry the cardamom, cumin seeds and cinnamon. Grind the toasted spices in a mortar & pestle or spice grinder . Heat the oil in the same pan and add the onion and garlic. Cook for 3 minutes or so, until softened. Add the lemon zest with the ground spices and cook for 30 seconds. Take off the heat and add the pomegranate molasses, mint and water. Allow to cool before use.
• After grilling, add the juice of the lemons and 4 tablespoons herbs such as parsley, cilantro, and/or dill.

POMEGRANATE-MARINATED CHICKEN

Steps:

• To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• Remove skin and trim bones from the side of each breast.
• Place chicken in a glass baking dish.
• Pour marinade over chicken, cover and refrigerate overnight, turning once.
• To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• Whisk in olive oil slowly, blending well.
• Stir in mint.
• Cover and refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Heat a 10-to-12-inch nonstick skillet over medium-high heat.
• Remove the chicken from the marinade.
• When the pan is hot, place chicken skin-side down and brown well.
• Transfer to a rack set in a roasting pan.
• Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.

HALLOUMI WITH TOMATOES & POMEGRANATE MOLASSES

Steps:

• Pour the olive oil into a medium bowl, add the za'atar and stir to combine. Add the halloumi and toss in the mixture until well coated.
• Heat a large griddle pan. Place the halloumi in the pan and cook for 1-2 mins, then turn over and cook for a further 1-2 mins until golden brown on both sides. After turning the halloumi, add the cherry tomatoes and move them around the pan quickly so they cook all over.
• Transfer the halloumi and tomatoes to a plate, then drizzle over the pomegranate molasses and serve with the mint leaves and pomegranate seeds scattered over.

PERSIAN TAMARIND FISH

Steps:

• Put the barberries in a bowl and cover with warm water. Let soak for 30 minutes.
• Rinse fish under cold water and pat dry. Season generously with salt and pepper on both sides, brush all over with oil, and place fillets on a baking sheet. Refrigerate until ready to use, up to 2 hours uncovered, or up to 24 hours covered with plastic wrap.
• Heat 3 tablespoons oil in a large skillet over medium-high heat. Add onions and cook until they start to darken at the edges, 7 to 10 minutes. Reduce heat to low and cook until dark brown and reduced to half the original volume, about 20 minutes.
• Add garlic, almonds, drained barberries and 2 tablespoons tamarind to pan. (If using cranberries instead of barberries, add an additional tablespoon of tamarind.) Cook over medium heat until fragrant, 5 minutes. Stir in herbs, and salt and pepper to taste. Transfer to a bowl and cool to room temperature. Meanwhile, heat oven to 375 degrees.
• Press barberry mixture on top of fillets. Drizzle with more oil and bake until fish is just cooked through, 10 to 15 minutes. Transfer to a serving platter. Top with any barberry mixture that fell off the fish, sprinkle with more fresh herbs, and serve with lime wedges.

SLOW-ROAST PERSIAN LAMB WITH POMEGRANATE SALAD

Steps:

• Heat oven to 160C/140C fan/gas 3. In a small bowl, mix the molasses with the cumin, lemon juice, olive oil and garlic. Scatter the onion over a casserole dish or a deep roasting tin. Place the lamb on top of the onions. Pour the glaze over the lamb. Rinse the bowl out with about 200ml water, then pour it around - not over - the lamb.
• Cover the dish with a lid or the tin with a large piece of foil. Roast the lamb, undisturbed, for 3 hrs, then remove the lid or foil and continue to roast for 30 mins to give the lamb colour. When the lamb has had its time, pour off the juices, remove as much fat as possible, then pour the juices back over the lamb.
• Just before serving, gently toss all the salad ingredients together. Serve the lamb with its sauce, the salad and some warmed flatbreads.