Persian Dried Apricot, Plum, Barberry Stuffed Squid

Serves 2

Squid Stuffing Preparation
½ onion, diced
8-9 dried apricots, soaked in water overnight, drained and chopped
8-9 dried plums, soaked in water overnight, drained and chopped with removing seed
½ cup barberries, soaked in water overnight, drained
1 cup leak, parsley, cilantro, dill blend (you can either make this fresh or buy a frozen version of this which is already chopped and ready. For the fresh version you would need to cut up each of the items after washing and removing stems, then allow to dry, then process in food processor. Once blended you would need 1 cup of the mixture)
½ cup walnuts, chopped
2 garlic cloves, finely chopped
¾ teaspoon turmeric
2 tablespoons pomegranate molasses
salt and pepper to tasted (about ½ teaspoon each)
coconut oil spray

Spray a medium size pan with coconut oil and bring to medium heat. Add onions and saute until golden. Add turmeric, salt, pepper, and garlic and continue to saute additional 1 minutes. If at any point you notice drying occurring add additional coconut spray to sort of undry the pan. Add the chopped greens mixture and cook additional 2-3 minutes. Make sure not to burn the greens. Add plums, apricots, barberries, and walnuts. Cook for additional 2 minutes stirring frequently then add the pomegranate molasses. Cook until sauce is well incorporated then remove from heat and allow to cool.

Fill Squid Preparation
1 pound calamari tubes, cleaned and allowed to dry
coconut oil spray
cooking wood picks (make sure oven safe)

Spray a glass baking dish with coconut oil until well coated. Pre-heat oven to Bake 350 degrees. Open each squid tube and fill almost ¾ full with the stuffing mixture. Seal each end with a cooking wood pick (I usually seal it as if I’m sewing so the squid hits the pick in two places) and place in glass dish. When all squid tubes have been filled and sealed spray the top with another light coating of the coconut spray. Bake for 25-30 minutes. Then turn oven to Broil and broil for additional 3-5 minutes, making sure to watch and periodically check during that time to prevent any burning. Remove from heat and serve.