I am counting down to the days left in KL. The move is making me quite excited and tonight I am making my first Persian dish to mark my enthusiam.
This is a slow cooked lamb stew, with walnuts and pomegranate sauce. A delicious sweet and sour combination that is best with duck but can work with chicken or lamb as well. About 300 gm of walnuts are grinded ( dish for 2 ) and mixed into the sauce, making it thick as creamy and nutty.
I took this photo from J. Oliver and the recipe is similar to the one I used. T has a Persian cookbook from which my version came from, and the result was yummy.
Nooshe jan ! Bon appetit !