Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
This cozy chicken stew has been a favorite in my household for years, bringing warmth and comfort with every bite.
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 dish has brought my family together many evenings, filling our home with its wonderful aroma and flavor.
Notes
For extra flavor, add a pinch of ground cardamom Adjust the sugar and pomegranate molasses to balance tartness and sweetness Use boneless thighs for quicker cooking if preferred Pairs well with Shiraz or a tart cranberry juice
Required Tools
Large pot or Dutch oven Skillet Food processor or blender Wooden spoon
Nutritional Information
Calories: ~540 Total Fat: 34 g Carbohydrates: 21 g Protein: 37 g
Save Serve this stew hot with steamed rice for an authentic Persian meal experience that everyone will cherish.
Recipe Help & Answers
- → What cut of chicken works best for this dish?
Bone-in, skinless chicken thighs are ideal as they stay tender and absorb flavors well during the slow simmering process.
- → How do I achieve the right texture for the walnuts?
Toast the walnuts over medium heat until fragrant, then grind them coarsely to create a smooth, sandy texture that thickens the stew naturally.
- → Can I adjust the sweetness and tartness of the stew?
Yes, balance the pomegranate molasses and sugar to your taste, which helps customize the stew’s rich sweet-tart flavor.
- → What spices are essential in this preparation?
Turmeric and cinnamon provide aromatic warmth and depth, essential for replicating the classic Persian flavor profile.
- → Are there any suggested serving ideas?
Serve this flavorful stew over steamed basmati rice. For wine pairing, a Shiraz or tart cranberry juice complements the dish well.
- → Is this dish suitable for a dairy-free diet?
Yes, it contains no dairy ingredients, making it suitable for those avoiding dairy products.