Persian Puy Lentils with Saffron, Sour Cherries & Chicken
Flavour profile : Saffron warmth, sweet-sour cherry and pomegranate, cumin and cinnamon, fresh herbs.
Servings 2 people
Ingredients
- 120 g Puy lentils dry or ~250 g cooked
- 1 cooked chicken breast sliced or torn
- A handful of cherry tomatoes halved
- 1 medium onion finely sliced
- 2 cloves garlic finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- ¼ tsp cinnamon no more
- Pinch of saffron bloomed in 2 tbsp hot water
- 2 tbsp soured cherries chopped if large
- 2 tsp pomegranate molasses to taste
- 300 ml light chicken stock or water
- Olive oil or butter
- Salt & black pepper
- Fresh herbs: parsley dill, mint, or coriander
Instructions
Cook lentils (if not already cooked)
- Simmer in lightly salted water until just tender (20–25 mins). Drain.
Build the base
- Heat oil/butter in a saucepan.
- Slowly cook onions with a pinch of salt until soft and lightly golden — don’t rush this.
Bloom spices
- Add garlic, cumin, coriander, turmeric, and cinnamon.
- Stir gently for ~30 seconds until fragrant.
Tomatoes + saffron
- Add cherry tomatoes and cook until they collapse and jam slightly.
- Pour in the saffron water — inhale smugly.
Simmer
- Add lentils and stock.
- Simmer gently for 10–15 minutes, stirring occasionally.
- Lightly crush just a few lentils to thicken.
Sweet-sour balance
- Add sour cherries and pomegranate molasses.
- Taste — you want a gentle tang, not a sharp hit.
Chicken & finish
- Add chicken and warm through for 3–5 minutes.
- Adjust salt and pepper.
Herbs
- Turn off heat and stir through chopped herbs generously.