The kind of Middle Eastern plate you make on repeat. pomegranate and mint, a proper sear, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the pomegranate and mint elements, and pat the cod dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the cod. Sear in a hot pan without crowding until a deep golden crust forms, then rest briefly.
Stir in the chickpeas and the rest of the pomegranate and mint flavours, letting them cook out for a minute until fragrant.
Add the broccoli along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
Middle Eastern
Members
A herb-heavy take on Sweet Potato Pilaf, built on tahini and lemon and finished the way we like...
Middle Eastern This Middle Eastern Mash leans on cumin and coriander to do the heavy lifting. We crisp the...
Middle Eastern Our tested Steamed Turkey Broth: levantine, generous, and balanced with za'atar. Serves 4...
Middle Eastern
Members
This Middle Eastern Skewers leans on sumac and onion to do the heavy lifting. We crisp the Beef...