Pkhali of Hen

Place the hen in a large pot with water, salt, and pepper, then bring to a boil over medium-high heat and simmer until the meat is tender and cooked through, approximately 45-50 minutes.

Remove the hen from the pot and set aside to cool slightly, then shred the meat from the bones, discarding any skin, bones, and connective tissue.

Coarsely chop the spinach or cabbage, spring onions, salad leaves, and garlic, then set aside.

Finely grind or pound the walnuts with a mortar and pestle or food processor until they form a paste-like consistency.

Combine the shredded hen, walnut paste, chopped vegetables, dill, and coriander in a large mixing bowl.

Dissolve the saffron in a small amount of warm water or broth from the hen cooking liquid, then add it to the mixture along with the vinegar, salt, and pepper.

Mix all ingredients thoroughly until well combined, adjusting seasoning as needed.

Seed the pomegranate and fold the arils gently into the mixture just before serving, reserving some for garnish if desired.

Serve the pkhali on a chilled plate or platter, garnishing with reserved pomegranate arils and additional fresh herbs.