1 bunch Swiss chard, white stalks finely chopped, leafy greens roughly chopped
4 celery sticks, cut into 2cm/1in chunks
2 handfuls celery leaves, roughly chopped
2 handfuls fresh coriander, 1 roughly chopped, 1 finely chopped
1 handful fresh dill, roughly chopped
100ml/3½fl oz freshly squeezed lemon juice
2 dried limes, pricked
1 handful fresh mint, roughly chopped
2 onions, finely chopped
3 handfuls fresh parsley, 2 roughly chopped, 1 finely chopped
8–10 baby turnips, trimmed, or 2–3 regular turnips, cut into 3cm/1½in chunks
4 tbsp pomegranate molasses
salt and freshly ground black pepper
4 garlic cloves, thinly sliced
2½ tbsp Persian stew spice mix or 2 tsp each ground turmeric, ground cumin and ground coriander seeds, mixed
150²µ/5½´Ç³ú pearl barley
3 tbsp rapeseed oil
1 tbsp caster sugar
2 litres/3½ pints vegetable stock or water
50²µ/1¾´Ç³ú butter, cut into cubes
40²µ/1½´Ç³ú butter
1kg/2lb 4oz–1.3kg/3lb oxtail (ask your butcher to cut it into sections between the vertebrae)