April 13, 2016 by Smock Alley
This is a recipe shamelessly robbed and slightly adapted from Sabrina Ghayour, who I had the opportunity to do a cookery course with last year. She’s a British Iranian cook and offers a great insight to wonderful Persian cuisine.
We use this in wraps and it’s deliciously refreshing and satisfying.
Using smoked chicken breasts, mix 1 tablespoon of Ras al Hanout with 3 tablespoons of Pomegranate Molasses. Slice the chicken and pour over the spice and molasses mix. Mix 2 tablespoons of Sumac with 4 tablespoons of Natural Yoghurt. You can adjust the spice and yoghurt to your hearts content.
To assemble the wrap, place the spiced chicken on the bread, drizzle with the yoghurt mixture and add rocket and pomegranate seeds to your hearts content. Roll and devour.