Yasmin Khan's guinea fowl fesenjan

1. Heat the oil in a large, lidded casserole dish and add the onion. Fry over a medium heat for 15 minutes until softened. Meanwhile, grind the walnuts as finely as possible in a food processor for 3-4 minutes until the crumbs start to stick together like a dough. Transfer to the casserole and pour over 1 litre cold water. Bring to the boil, then reduce the heat. Simmer, half-covered, for 1 hour, stirring occasionally to make sure it doesn’t stick to the pan.

2. Add 200ml cold water and 4 ice cubes to the dish. Simmer for another hour, until the sauce has thickened and darkened. Stir in the pomegranate molasses, tomato purée, cinnamon, turmeric, sugar, salt and pepper until well combined. Add the guinea fowl, cover and cook gently over a low heat for 45 minutes, or until thoroughly cooked, the juices run clear and no pink meat remains.

3. Remove the lid and turn up the heat slightly so it’s bubbling for a final 10 minutes of cooking, to let the sauce thicken. Season, adding a touch more sugar (for sweetness) or pomegranate molasses (for sourness) if needed. Serve with a scattering of pomegranate seeds and a crisp lettuce and radish salad on the side, if liked.