2 pheasant cut into serving pieces
60ml olive oil
2 large onions, sliced thinly
200g very finely chopped walnuts
150ml pomegranate juice
500ml chicken stock
1 tsp ground cinnamon
1 tbsp brown sugar
1 tbsp sea salt and freshly ground black pepper
2 tbsp tomato puree
lemon juice or sugar to taste
a handful of coarsely chopped walnuts and pomegranate seeds, to garnish
Brown birds gently in 30 ml of oil in a casserole dish. Remove.
Add the remaining oil and soften the onion for 4 minutes
Add the finely chopped walnuts, pomegranate juice, chicken stock, tomato paste, cinnamon, sugar and seasoning
Bring to the boil, stirring well. Return the pheasants to the casserole making sure that the pieces are well covered by the sauce.
Cover the pan and simmer for 50 - 60 minutes until the birds are tender.
Adjust the seasoning: if too sweet, add lemon juice; if too tart, add a little sugar.
Place the pheasant on a hot serving dish.
Spoon over the sauce.
Sprinkle on the coarsely chopped walnuts and pomegranate seeds.
Serve with Timman – Persian style rice:
500g Jasmine rice
4 tbsp Olive oil
Wash rice in cool water and drain
In a large pot put in rice with water to cover by 3-4".
Bring to boil and cook for 6 minutes
Drain and rinse.
Add oil to the pot and put wet rice back in. Place a kitchen towel over the pot and replace the lid.
Cook on low heat for 45-55 minutes or until fluffy. A crunchy layer of rice will form in a similar fashion to paella.
Persian style pheasant with walnuts and pomegranate - low fat pheasant and cholesterol lowering pomegranate - a cardiologist's delight