Winter Pomegranate Walnut Stew
Being half Persian has exposed me to the culinary cuisine of Iran. Since I try to implement a healthy life style in my cooking, I now just make a few minor adjustments to the Persian recipes so they maintain their incredible taste but minus the extra fat. Most of the Persian recipes call for what is usually in a Mediterranean diet, and therefore naturally nutritious. One of my most favorite dishes is an autumn/winter stew made with walnuts and pomegranate. Pomegranates are celebrated in the culture since they represent fertility, abundance, life force, royalty, knowledge and the feminine. This incredible delicious stew is equally as savory in it’s vegetarian method which is the way I usually prepare it. The chicken can be substituted with butternut squash or eggplant. The dish is best with Persian style basmati rice (recipe on this coming soon), and the other usual condiments one finds in this region like fresh flat bread, feta cheese, walnuts, and fresh Perisan style greens. To make sure the stew is at it’s optimal, make sure to use fresh squeezed pomegranate juice available at most farmers markets or grocery stores. The combination of sweet and savory makes this a dish to remember! You can order the Pomegranate Paste or hit a middle eastern market.
For more organic and all-natural recipes, see The Local Rose.