Persian Turkey and Cashew Stew

Preparation time: 10 minutes

Cooking time: 1½ hours

Serves: 10-12


  • 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


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.