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Dinner with Rukmini

Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.

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The Quick Roasting Tin Jacket

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Pomegranate Duck with Walnuts and Rainbow Tabbouleh

Introduction

This is a really elegant little dinner, pomegranate molasses and duck are an absolutely wonderful combination. Fans of Persian cookery will recognise the combination from the classic slow-cooked pomegranate, duck and walnut fesenjan stew. This version uses quicker-cooking duck breasts, along with a moreish, herby tabbouleh for an easy date night dinner.

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Ingredients

bulgur wheat, rinsed
vegetable or chicken stock
fresh ginger, grated
fresh beetroot, peeled and grated
beetroot stems and leaves, finely chopped
leek, finely sliced
olive oil
duck breasts, skin removed
sea salt flakes
walnuts, finely chopped
pomegranate molasses, plus more to serve
fresh flat-leaf parsley leaves, finely chopped (reserve some to serve)
pomegranate, seeds only
spinach, roughly chopped
fresh mint leaves, finely chopped (reserve a few small leaves to serve)
lime, zest and juice
extra virgin olive oil

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From the book: The Quick Roasting Tin

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