Persian Turkey and Cashew Stew

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves: 10-12

INGREDIENTS

• 2 red onions, finely diced
• 12 cloves garlic, minced
• 5cm piece ginger, cut into fine batons
• 2 Tbsp extra virgin olive oil
• 400g turkey thigh, diced
• 1L chicken stock
• 150ml pomegranate molasses
• 1½ tsp ground cinnamon
• 1½ cup cashews, finely chopped
• 6 red plums, seeded and chopped
• salt and freshly ground black pepper
• 1 bunch parsley, chopped
• 1 bunch tarragon, chopped
• 1 cup pomegranate seeds
• yoghurt and flatbreads, to serve

METHOD

1 Sauté the onions, garlic and ginger in extra virgin olive oil for 5 minutes until softened, then add the turkey and cook until browned. Pour in the stock, molasses, cinnamon, cashews and plums, then simmer for 1 hour.

2 Season generously with salt and pepper, then mix in the herbs. Serve with yoghurt and flatbreads.