Pomegranate and Walnut with Raisin Cardamom Rice

I first had Pomegranate and Walnut Ragout in a Persian restaurant. The taste from such a simple dish was amazing and I had to try and recreate it. It's a traditional dish, known as a Fesenjon often made with chicken, though the flavor is so intense it could go with anything. It could even be a dessert sauce.

First a quick note about the ingredients. Although Walnuts are high in fat, they go a long way in this recipe and are full of nutrients and antioxidants. Obviously being nuts, make sure no one is allergic to them!

The Pomegranate juice is high in sugar but again rich in nutrients and antioxidants. I recommend using real 100% juice and not reconstituted as that often seems to have less nutritional value.

If they're in season, you could use Pomegranates, though getting the juice from the pods is a little time consuming.

Serves 2-3

For the sauce

• 1/2 cup walnut pieces (use a bit more for whole walnuts and a bit less for meal)
• 1 cup pomegranate juice
• splash lemon juice
• few saffron stems (optional)

Start by blending the walnuts with half the juice. You want a smooth creamy and consistent blend - should only take a few seconds. This affects the texture - the more you blend, the smoother the final sauce will be. Some people find less blending leaves the texture too gritty.

Then over a medium-high heat, add the remaining juice and reduce the mixture to the desired consistency, probably about 30 minutes to get to a 'gravy' or half the original volume. Taste as you are going along - the goal is to balance the walnut and pomegranate flavors. I.e. add a little more of the other if it seems out of balance.

As it thickens, the flavor will become more and more intense so feel free to stop if it gets too rich (though remember it will be served with a fairly plain rice). Stir frequently, more so when thick, to avoid burning. Be careful though as when thick it can 'spit' a lot - use a long spoon.

When it's about done, add a splash of lemon juice and some saffron strands if you have them. I find the lemon tempers some of the sweetness and adds a little more complexity. Turn off the heat and continue stirring.

For the rice

• 1 cup basmati or jasmine rice
• 1 cup water (use more if brown/other rice)
• 2-3 (green) cardamom pods
• dozen or so raisins as desired

Place the rice and water in a rice cooker (or follow your normal approach with a saucepan). Crack open the pods and add the seeds to the rice along with the raisins.

 

Once the rice has cooked (and steamed a little) and the sauce is at the desired consistency, serve and garnish as necessary. Note I don't generally season this dish as the flavors are sufficiently intense already.