Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, combine 2 tablespoons of sumac, 2 tablespoons of olive oil, the juice of 1 lemon, 2 cloves of minced garlic, 1 teaspoon of sea salt, and 1/2 teaspoon of black pepper to create the marinade.

2. 2

   Place 4 (150-gram each) salmon fillets into the marinade, ensuring they are well coated, then refrigerate for at least 30 minutes for flavors to meld.

3. 3

   In a large oven-safe pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat, then add 1 large thinly sliced red onion and the remaining 2 cloves of minced garlic, sautéing for 8 minutes until softened.

4. 4

   Stir in 2 medium thinly sliced leeks (white and light green parts) and 1 (400-gram) can of rinsed and drained chickpeas to the pot, cooking for an additional 5 minutes.

5. 5

   Pour in 500 ml of vegetable broth, bring the mixture to a gentle simmer, then carefully nestle the marinated salmon fillets into the vegetable mixture in the pot.

6. 6

   Cover the pot tightly with a lid and transfer it to a preheated oven at 160°C (325°F), slow-cooking for 1 hour 30 minutes until the salmon is flaky and the vegetables are tender.

7. 7

   Gently remove the pot from the oven, stir in 1/4 cup of fresh chopped dill, and adjust seasoning if needed.

8. 8

   Serve the Narhı Somon Kapama warm, garnished with 1/4 cup of fresh pomegranate seeds.