We’re very excited to announce a new feature called World Kitchen. In celebration of cultural diversity, we will be publishing recipes for iconic international dishes, which have been recommended by staff, parents and students. Our ambition is for as many members of the Darrick Wood community to recreate these dishes at home and enjoy them with their family. We would love for you to take part and send in photos of your dishes. We would also love more suggestions of recipes. If you would like your dish to feature on World Kitchen, please send in a list of ingredients, instructions, a picture and a short paragraph about where the dish originates from. If you would like to keep your recipe anonymous, please state this in the email. Send your photos and any recipe suggestions to email@example.com.
For the first edition of World Kitchen, Mr Cook (Head of Physics) has chosen to share his recipe for Fesenjoon, a Persian chicken stew with walnut and pomegranate. This dish originates from Iran and here’s why it’s special to Mr Cook; “It was the first dish my Mother-In-Law ever cooked for me and I love pomegranate and walnuts separately so having them combined in one dish is delicious”.
1 ½ large yellow onions (sliced thinly)
3-4 tbsp of vegetable oil to fry the onions
Skinless chicken drumsticks or thighs (4-5 pieces)
230g of walnut halves
¼ cup of cold water
1 cup pomegranate concentrate
¼ tsp kosher salt
⅛ tsp freshly cracked black pepper
Pomegranate seeds for garnish
- Pick through the walnuts for any shells and add to a food processor until it turns to a tan-coloured paste.
- With the food processor running, add the cold water to the feed chute. Continue processing until it becomes uniformly beige in colour.
- Fry the sliced onions in the oil until they are golden brown and then remove from the pot.
- Add the chicken to the same pot and top it with the fried onions.
- Spoon the walnut paste evenly over the fried onions. Sprinkle with salt and pepper.
- Drizzle the pomegranate concentrate over all the ingredients.
- Bring to a boil over medium heat. The pomegranate concentrate can stick and burn fairly quickly, so avoid high heat.
- Reduce the heat to medium low, cover and simmer for 15 minutes.
- Now reduce the heat to low and simmer covered for an additional 1 hour 15 minutes, until the sauce has thickened, and the chicken is fork tender and falls off the bone *. Stir every 15 minutes to ensure the sauce doesn’t stick to the pot. If at this time, the sauce still needs to thicken, leave the pot uncovered for 10 minutes on a low heat.
- Transfer the Fesenjoon to a serving dish, and sprinkle with some pomegranate seeds to garnish.
*Ensure the chicken has been cook thoroughly before eating.
Serving suggestions – Serve on rice. Traditional Iranian rice (Tah Dig) is best but any rice is good.
We hope you enjoy cooking this delicious Iranian dish. What better way to appreciate cultural diversity than through food. Happy cooking!