Fesenjan (walnut & aubergine stew)

Preheat the oven to 220ºC, gas mark 7. Line a large baking tray with baking parchment. In a bowl, mix the aubergines with 75ml oil, 1½ tsp salt and some black pepper. Spread out on the lined tray and bake for 30 minutes, flipping halfway through, until golden. Remove from the oven and set aside.

Meanwhile, put the walnuts in a food processor and whizz to large crumbs; set aside. Heat the remaining 45ml oil in a large sauté pan over a medium heat. Add the onions and cook for about 8 minutes, stirring a few times. Add the garlic, cook for 1 minute, then add the tomato purée, spices, 1½ tsp salt and some black pepper. Cook for another 5 minutes, adding a splash of stock if it starts catching, then stir in the walnuts. Stir for a minute or two, then pour over the stock and pomegranate molasses. Simmer for about 40 minutes, covered, but stirring quite frequently.

To serve, very gently stir through the aubergines, then scatter with the pomegranate seeds and parsley. Enjoy with flatbreads, steamed rice and/or a chopped salad, if liked.