The Edible Atlas by Mina Holland

Author:Mina Holland [Mina Holland]
Language: eng
Format: epub
Publisher: Canongate Books
Published: 2014-01-23T16:00:00+00:00

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

• CHICKEN WITH BARBERRIES, YOGHURT AND ORANGE PEEL •

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.

• SERVES 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

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