First, marinate 350g skinless and boneless chicken thighs. Put 1/4 tsp ground cardamom, 1/2 tsp ground coriander, 1/2 tbsp ground cinnamon, 3/4 tbsp ground cumin, 1,5 tbsp rose petals, finely ground in a mortar, 1/4 tsp caster sugar in a small frying pan and toast on medium-high heat for one to two minutes, until fragrant. Tip into a medium bowl, add the chicken and 1/2 teaspoon of salt, toss to coat and leave to marinate for at least 30 minutes (or overnight in the fridge).
For the fesenjoon, put a tablespoon of oil, 80g onions, halved and thinly sliced and 80g grated carrots in a medium saucepan on a medium-high heat and cook, stirring frequently, for 20 minutes, until softened and starting to caramelise. Add 10 ml oil and 30g toasted and blitzed walnuts, and cook for another two minutes, stirring so the mix doesn’t catch. Pour in 125 ml chicken stock, 19 ml pomegranate molasses, 1/8 tsp caster sugar and 1/8 teaspoon of salt, bring to a boil, then turn down the heat to medium and simmer for 30-35 minutes, until thickened. Take off the heat and set aside.
Divide the chicken equally between 4 skewers (presoaked if using wooden ones) and brush all over with ghee or clarified butter. Put a large griddle pan on a medium-high heat and, once hot, turn the heat to medium and grill the chicken for three minutes on each side, brushing with more ghee when turning them over. Remove from the pan and set aside for five minutes.
For the shirazi salad mix 1/4 cucumber (halved, deseeded and cut into ½cm cubes), 1/4 red onion (peeled and finely chopped), 100g quartered cherry tomatoes, 30g pomegranate seeds, 1/2 tbsp lemon juice and 1 tbsp roughly chopped mint leaves in a medium bowl with a pinc of salt, and divide between 2 plates.
Arrange two chicken skewers on each plate and serve with the warm fesenjoon sauce spooned on top.
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