Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
This stew reminds me of cozy family dinners where the aroma fills the house and everyone eagerly awaits the first 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
- Toast Walnuts:
- 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
- Sauté Aromatics:
- 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
- Add Spices:
- Stir in turmeric and cinnamon cook for 30 seconds until aromatic
- Brown Chicken:
- Add the chicken thighs season with salt and pepper and brown lightly on both sides about 4 5 minutes
- Simmer:
- 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
- Add Molasses and Sugar:
- 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
- Serve:
- Serve hot over steamed basmati rice
Save My family cherishes this dish at gatherings it always brings warmth and smiles around the table.
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 This stew balances sweet and sour beautifully making it a standout dish in Persian cuisine.
Recipe Guide
- → How do I achieve the best walnut texture?
Toast the walnuts lightly before grinding to deepen their flavor, then pulse until coarse but not powdery to maintain texture in the stew.
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs reduce cooking time and still offer tender, flavorful results though bone-in is traditional for deeper taste.
- → What is the role of pomegranate molasses?
Pomegranate molasses adds a tangy sweetness and depth, balancing the rich walnuts and spices to create the distinctive sauce.
- → How long should the stew simmer for optimal flavor?
Simmer for about 1 hour total, allowing the chicken to tenderize fully while the sauce thickens and flavors meld.
- → Are there recommended side dishes or beverages?
Serve over steamed basmati rice and consider pairing with tart cranberry juice or a dry Shiraz wine for complementary flavors.