1–2 red chillies, cut into 2-cm/¾-in slices and seeds removed
1 dried ancho chilli, trimmed, seeds removed and torn into 5-cm/2-in pieces
5 fresh coriander leaves, roughly chopped, to garnish
3 garlic cloves, thinly sliced
1 small garlic clove, crushed
1 tbsp lemon juice
40g/1½oz fresh mint sprigs
10g shredded fresh mint leaves
85g/3oz pomegranate seeds
1kg/2lb 4oz plum tomatoes, chopped into 1-cm/½-in dice
400g/14oz basmati rice
40g/1½oz pitted green olives, thinly sliced
50²µ/1¾´Ç³ú tahini
1 tbsp pomegranate molasses
salt and freshly ground black pepper
1 tsp caraway seeds, plus ¼ tsp to serve
½ tsp caster sugar
4 tbsp olive oil
3 tbsp olive oil
salt
2 tbsp tomato purée
50²µ/1¾´Ç³ú walnut halves, lightly toasted and roughly broken
50²µ/1¾´Ç³ú unsalted butter, melted
150²µ/5½´Ç³ú feta, crumbled into small pieces
4 skinless, boneless halibut fillets (or other firm white fish), around 800g/1lb 12oz