I R AN • 179
LARDER LIST • saffron • rose water • herbs (tarragon, mint, savory, basil, chives) • spices (fenugreek, cinnamon, coriander, cumin, cloves, black pepper, turmeric) • rose petals • yoghurt (fresh and dried, kashk) • dried limes • orange • dried barberries • almonds • pistachios • kidney beans • lamb
... • CH ICKEN WITH BARBERRIES ,
YOGHURT AND ORANG E P EEL • Known in Farsi as khoresht-e-mast, this beautifully balanced dish sounds and looks exotic, but uses ingredients that are readily available in Europe. The dried barberries pose the biggest challenge and can be found in most Middle Eastern grocers or online. Before you use them, they’ll need soaking in a bowl of warm water for ten minutes, then draining. They have a unique, authentically Persian tartness and are worth tracking down, but if you really struggle to find them, you could try using cranberries, currants or sour cherries. This is Pury Sharifi’s family recipe. • SE RV E S 4 •
7 heaped tbsp Greek yoghurt 5 tbsp olive oil 2 medium onions, finely sliced 4 chicken legs (drum sticks and thighs separated and skin removed) sea salt and pepper to taste 2 large oranges big pinch saffron 15g dried barberries, rehydrated (see above) 2 tbsp flaked almonds to garnish (optional), toasted 1 • Strain the yoghurt through a muslin bag for several hours, preferably overnight – you can do this by hanging it from the tap over your kitchen sink. 2 • Heat the olive oil in a heavy pan and fry the onions, sprinkled with a pinch of salt, over a medium heat, until golden – approximately 10–15 minutes. Add the chicken