Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
I have always enjoyed making this stew as it fills the kitchen with wonderful aromas and never fails to impress family and friends.
Ingredients
- Poultry: 800 g (about 6) bone-in, skinless chicken thighs
- Nuts: 150 g (1 1/2 cups) walnut halves or pieces
- Produce: 1 large onion, finely chopped, 2 garlic cloves, minced
- Liquids: 750 ml (3 cups) water or unsalted chicken broth
- Condiments: 100 ml (about 1/2 cup) pomegranate molasses
- Pantry: 2 tbsp vegetable oil
- Spices: 1/2 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/4 tsp ground black pepper, 1/2 tsp salt (plus more to taste)
- Sweetener: 1 2 tbsp sugar (to taste, optional)
Instructions
- Step 1:
- Toast the walnuts in a dry skillet over medium heat for 5 7 minutes until fragrant. Let cool, then finely grind in a food processor until resembling coarse sand.
- Step 2:
- In a large pot, heat oil over medium heat. Sauté the onion until soft and golden, about 8 minutes. Add garlic and cook 1 minute more.
- Step 3:
- Stir in turmeric and cinnamon cook for 30 seconds until aromatic.
- Step 4:
- Add the chicken thighs, season with salt and pepper, and brown lightly on both sides, about 4 5 minutes.
- Step 5:
- Sprinkle in the ground walnuts and pour in water or broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- Step 6:
- Stir in pomegranate molasses and sugar (if using). Continue simmering uncovered for another 30 40 minutes, stirring often, until the sauce thickens and the chicken is very tender. Adjust salt and sugar to taste.
- Step 7:
- Serve hot over steamed basmati rice.
Save This stew has become a family favorite especially during gatherings and weekend dinners.
Required Tools
Large pot or Dutch oven, Skillet, Food processor or blender, Wooden spoon
Allergen Information
Contains tree nuts (walnuts). May contain allergens if using commercially prepared pomegranate molasses or broth check labels.
Nutritional Information
Calories approximately 540, Total Fat 34 g, Carbohydrates 21 g, Protein 37 g per serving.
Save Enjoy this flavorful stew that marries traditional Persian flavors with ease and budget in mind.
Recipe FAQ
- → What cut of chicken works best?
Bone-in, skinless chicken thighs provide tenderness and flavor, while allowing slow simmering for juicy results.
- → How do walnuts affect the dish?
Toasted and ground walnuts add a rich, creamy texture and a subtle nutty depth that’s essential to the sauce’s character.
- → Can pomegranate molasses be substituted?
While pomegranate molasses is key for tang and sweetness, a mix of cranberry juice and honey can be an alternative in a pinch.
- → What spices enhance the flavor profile?
Turmeric and cinnamon provide warmth and aromatic complexity, perfectly complementing the nuts and fruitiness.
- → How long should the stew simmer?
Simmering evenly for about an hour allows the flavors to meld and the chicken to become tender and infused with sauce.
- → What side pairs well with this dish?
Steamed basmati rice soaks up the sauce beautifully, rounding out the meal with a mild, fragrant base.