Chicken and Celery Stew and Aubergine Kuku: Yotam Ottolenghi's Persian Recipes | Middle Eastern Food and Drink

theguardian.com

PlangentDan

6 skin-on bone-in chicken thighs (850g)

½ tsp ground turmeric

Fine sea salt and black pepper

60ml olive oil

2 onions, peeled and finely chopped (360g)

3 garlic cloves, peeled and crushed

2 heads celery, roots discarded, then cut into 1cm-thick slices (600g)

100g parsley, leaves and tender stems, roughly chopped, plus 1 tbsp extra to serve

30g mint, leaves picked and finely chopped, plus 1 tbsp extra to serve

4 tbsp kasoori methi (dried fenugreek leaves)

2 tbsp red lentils

60g golden raisins, roughly chopped

2 black limes, pierced with the tip of a knife

2 tbsp fresh lemon juice

15g flaked almonds, toasted

Directions at theguardian.com

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