Roast pigeon with walnuts and pomegranate

Name: Roast pigeon with walnuts and pomegranate
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Ingredients: ½ tsp green cardamom, crushed; 4 tbsp extra virgin olive oil; 2 tbsp boiling water; 200 g walnuts; 3 tbsp extra virgin olive oil; 1 white onion, fine dice; 1 tsp ground cinnamon; 14 tsp ground turmeric; 4 squab pigeons, prepped for roasting (ask your butcher to do this); 2 tbsp honey; ½ tsp black peppercorns, crushed; 2 tbsp pomegranate molasses; 1 tbsp extra virgin olive oil; 150 ml boiling water; 10 g soft dark brown sugar; 100 g couscous; 1 lemon, juice and fine zest; ¼ bunch coriander; 1 tbsp tomato paste; 1 tbsp honey; 400 ml white chicken stock; juice ½ lemon; 1 tbsp pomegranate molasses; 1 bay leaf

Preparation info

Difficulty
Medium
Ready in
1 hr 30

Appears in

Recipes For Life

By Peter Marshall

Published 2013

About

Ingredients

4 squab pigeons, prepped for roasting (ask your butcher to do this)

Main course

Method

Pigeon Glaze

Grind all the ingredients together in a pestle and mortar and set aside until needed.

Walnut Sauce

Toast the walnuts at 180°C for 8-10 minutes<