Pomegranate-Infused Roast Turkey Braise

Name: Pomegranate-Infused Roast Turkey Braise (Buqalamun-e beriyan ba anar)
Prep time: 45 min
Cook time: 4 h
Total time: 4 h 45 min
Yield: Makes 6–8 servings (calculate 1.5 pounds per person)
Cuisine: Iranian
Ingredients: 1 teaspoon fresh ground pepper; 1 tablespoon ground cardamom; 10 cloves garlic, peeled; Mixture of 1 tablespoon sea salt, 1 teaspoon pepper, and 1 tablespoon turmeric; 3 tablespoons oil, butter, or ghee*; 1 tablespoon ground cumin; 2 cups (170 mg) fresh chopped parsley; ½ teaspoon freshly ground pepper; Fresh arils (seeds) of 1 pomegranate; 1 turkey (10–12 pounds/4.5–5.5kg), butterflied (backbone removed); ¼ cup (30 g) walnut halves; 2 large onions, peeled, finely diced; ½ teaspoon sea salt; ½ cup (120 ml) pomegranate molasses; 2 cups (170 mg) fresh chopped mint; 4 cups (960 ml) pomegranate juice; ¼ cup (60 g) grape molasses; 2 cups (170 mg) fresh chopped cilantro; 1 teaspoon sea salt; 2 tablespoons oil; 2 teaspoons red pepper flakes; 1 butternut squash (about 3 pounds/1.3kg)), peeled and diced into 1-inch/2.5cm cubes; 1 cup (120 g) raw walnuts

Buqalamun-e beriyan ba anar

Preparation info

Makes
6–8
servings

Difficulty
Medium
Ready in
5 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 turkey (10–12 pounds/4.5–5.5kg), butterflied (backbone removed)

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

Preheat the oven to 350°F (180°C). Rinse and thoroughly pat dry the turkey. Rub it all over (inside and out) with the dusting mixture.
To make the sauce: In a wide frying pan, heat 3 tablespoons oil over medium heat until very hot. Add the onion and ga