Sabrina Ghayour from November 2009
November 2009 Sabrina Ghayour Archive from Foodepedia
Most people think partridge is for the rich and countrified folk of our great nation. Not so, my friends… Partridge, when in season, is widely available in good supermarkets and butchers alike. It’s not as strong and gamey as you would believe and its size means it doesn’t take long to cook, so it is perfect for a quick cook meal.
I confess I don’t have much of a sweet tooth and would always choose savoury over sweet, however a honking great slab (notice I say ‘slab’ and not a girly ‘slice’) of devilishly good chocolate cake can always change my mind. Dark chocolate Moelleux cake is similar to a chocolate fondant cake, with a melting middle, but slightly less liquid than your average fondant, as well using only a little flour.
Concluding my series of Persian cookery, my final offering is a wonderful and special dish from Iran called Khoreshteh Fesenjan (‘Khoreshteh’ means ‘Stew of’) Fesenjan is a rich, glossy ragout of walnuts and pomegranate syrup with chicken which is served simply with some basmati rice.
Continuing with the theme of Persian cooking, I bring you the second of my three traditional Persian recipes, in the hope that I can introduce you to the wonderfully diverse and authentic cuisine of the country in which I was born, Iran.