Description
A rich Persian stew featuring tender chicken simmered in a luxurious walnut and pomegranate sauce, perfect for festive gatherings.
Ingredients
Scale
- 2 pounds chicken thighs or drumsticks
- 2 cups walnuts, finely ground
- 3/4 cup pomegranate molasses
- 1 large onion, finely chopped
- 1–2 tablespoons sugar (start with 1 tbsp; adjust to taste)
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon turmeric
- 3 cups water or chicken broth
- 2 tablespoons olive oil
Instructions
- Preheat a large skillet or Dutch oven over medium heat.
- Add olive oil and sauté the chopped onion until golden, about 6–8 minutes. Stir in turmeric and cook for an additional 30 seconds.
- Add the chicken pieces and brown on all sides, approximately 6–8 minutes total.
- In a separate dry pan, toast the ground walnuts over medium heat for about 5 minutes, stirring constantly until fragrant.
- Add the toasted walnuts to the chicken/onion mixture. Stir in pomegranate molasses and water or chicken broth. Mix in sugar, salt, and black pepper.
- Bring to a gentle boil, then reduce heat and simmer uncovered for 1½ hours, stirring occasionally.
- Taste and adjust sweetness as needed. If the sauce is too thick, add a splash of water or broth.
- When chicken is tender and the sauce is thick, remove from heat and let sit for 10 minutes.
- Serve hot over basmati rice; garnish with pomegranate arils and fresh herbs if desired.
Notes
Use fresh walnuts for best flavor. Adjust sweetness and acidity according to taste. Leftovers taste even better the next day.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 20g
- Sodium: 600mg
- Fat: 47g
- Saturated Fat: 6g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 80mg