Season the pheasant and heat a little olive oil in a casserole.
Brown the pheasant on all sides an set a side. Ad the onions to the pan and sweat for a few minutes till they are translucent. Ad the garlic and the spices and let the cook along for a few minutes. Now ad the tomatoes and let them reduce for 5-10 minutes. Ad the walnuts, pomegranate molasses and juice, sugar and bayleaves.
Return the birds to the pan with any resting juices. Let it simmer for 35-40minutes, turning the birds every 10 minutes.
Serve with chelow rice and fresh herbs.
1 red onion, finely chopped
2 garlic cloves
1 cinnamons stick
6-7 cardemom pods
1/2 tsk turmeric
1/2 tin of tomatoes
2 tbsp pomegranate molasses
250ml pomegranate juice
1 handful walnuts, roughly chopped
1 spsk sugar
salt & peper
Wash the rice till the water runs clear. Place the saffron in a small bowl and cover with 75ml boiling water.
Bring a large pan of well-salted water to the boil. When the water has reached boiling point, ad the rice and boil fast fro 8 minutes. Drain the rice into a colander and rinse with lukewarm water.
Stir the rice with your hands to separate the grains.
Put a medium, heavy-based pan over a medium heat. When the pan is hot, ad the olive oil.
Ad the rice to the oil and with a spoon, shape the rice into a cone with it’s highest point in the middle of the pan. Pour over the melted butter, cook for about five minutes until the rice is really hissing, then ad the saffron water and cover with a tight-fitting lid. reduce the heat to medium-low and cook for a further 30 minutes.
When you’re ready to serve, dip the base of the pan into cold water. This will help remove the crispy rice that may have stuck to the bottom. Invert the pan on to a plate and cross your fingers for good luck. When you remove the pan you should have a beautiful mound of steaming, fragrant saffron rice, with a beautiful crispy crust.
250g basmati rice
a large pinch of saffron treads
2 tbsp olive oil
75g unsalted butter, melted