The new Zaré at Fly Trap offers a regularly changing bistro-style menu, showcasing fresh ingredients from local Bay Area farms and markets. In style, the cuisine is Mediterranean with Persian influence.
For more information, visit www.zareflytrap.com
Serves 6 people
- 2 cups walnuts puree
- 4 cups red wine
- 1 cup chicken stock
- 1 cup pomegranate syrup
- Cinnamon stick
- 1/2 cup sugar
- Orange peel
Cook walnuts, red wine and chicken stalk reduce by half then add remainder of ingredients cook on low heat for 20 minutes. Remove mint, tarragon, cinnamon and orange peel.
Puree in bar blender (this makes it more silky) strain.
Salt and pepper to taste.
6 baby chicken semi boneless with the wings removed
Mix the following for stuffing:
- 1 cup cooked wild rice
- 1 cup cooked basmati rice
- 1/4 cup chopped walnuts
- 3 tbl spoons chopped mint
- 3 tbl spoons chopped dill
- Salt and pepper to taste
- Pinch of cumin
Equally stuff chicken with rice mixture then seal with toothpicks.
Arrange birds on baking sheet breast side up.
Brush chickens with pomegranate syrup, salt and pepper.
Bake uncovered for 30-40 minutes in a 400-degree oven.
Use any plate with a lip.
Add the fesenjan on the base of the plate place chicken on top of the sauce.
Garnish with fresh walnuts and watercress.