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Ingredients

• 2 tablespoons [30 mL] dried rose petals, ground
• 1 tablespoon [15 mL] finely ground cinnamon
• ½ teaspoon [3 mL] finely ground cardamom
• ½ teaspoon [3 mL] coarsely ground black pepper
• ½ tablespoon [8 mL] finely ground dried marjoram
• ½ teaspoon [3 mL] grated nutmeg
• ¼ teaspoon [1mL] finely ground caraway
• 1 tablespoon [15 mL] basmati rice
• ½ cup [120 mL] chicken stock
• ½ teaspoon [3 mL] turmeric
• 3 ounces [85 g] dried yellow split peas, simmered 25 minutes in ½ cup [120 mL] chicken stock and puréed
• 8 ounces [225 g] ground lamb
• ½ onion, grated or puréed
• 1½ tablespoons [25 mL] tomato paste
• 1 tablespoon [15 mL] chicken stock
• 2½ tablespoons [40 mL] leeks, minced
• 2 tablespoons [30 mL] fennel tops, chopped
• 1 egg yolk, beaten
• 1 tablespoon [15 mL] ground spice mix (see recipe above)
• 1 teaspoon [5 mL] salt
• 1 onion, thinly sliced
• 2 tablespoons [30 mL] olive oil or butter
• 2 garlic cloves, minced
• 2 pitted prunes, finely chopped
• 3 pitted dates, finely chopped
• 2 dried apricots, chopped
• 3 tablespoons [45 mL] dried barberries (see page 563) or dried cranberries
• 2 tablespoons [30 mL] walnuts, chopped fine
• ⅛ teaspoon [0.5 mL] ground saffron, dissolved in 1 tablespoon [15 mL] hot chicken stock
• 1 egg, hard-boiled, cut into 4 slices
• 4 boneless chicken breast halves, pounded thin
• ½ cup [120 mL] chicken stock for deglazing roasting pan
• 2 cups [480 mL] canned or freshly made tomato sauce
• 1 teaspoon [5 mL] ground spice mix (see recipe above)
• 2 tomatoes, quartered, for garnish
• Sprigs of fennel tops, for garnish

Description

Chow