Medlar, Walnut, Pomegranate + Chicken Casserole

Name: Medlar, Walnut, Pomegranate + Chicken Casserole (Lavangi)
Prep time: 20 min
Cook time: 1 h 45 min
Total time: 2 h 5 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 1 tablespoon ground Persian hogweed seeds/golpar; 2 teaspoons turmeric; ½ cup/40 g chopped fresh cilantro leaves; ½ cup/75 g pomegranate arils (optional); 2 tablespoons oil; 2 cloves garlic, peeled; 1 cup/125 g walnuts; 1 cup/85 g chopped fresh cilantro; 5 tablespoons medlar molasses; 1 tablespoon pomegranate molasses; 2 medium onions, peeled and quartered; 1 teaspoon freshly ground pepper; 1 tablespoon fine sea salt; 1 whole chicken (about 4 lb/1.8 kg), cut into 6 pieces, or 6 chicken thighs with skin on and bone-in; 2 tablespoons dried fenugreek leaves

Lavangi

Preparation info

Serves:
6

Difficulty
Easy
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This is a simple and delicious casserole that’s cooked in the oven. I adapted the recipe from one by Parivash Shafi`i from the Golsar neighborhood of Rasht.

Ingredients

Dusting

1 tablespoon fine sea salt
1 teaspoon freshly ground pepper
2

Asia
Iran
Rasht
Main course
Gluten-free

Method

Place an oven rack in the center of the oven and preheat to 400°F/200°C.
Use your hands to thoroughly oil the bottom and sides of an enameled stoneware (or Pyrex) baking dish.
For the dusting: In a small bowl, combine all the ingredien