Pin Recipe A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
I've always enjoyed making this stew because it brings out deep flavors with simple ingredients.
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
- Add Walnuts and Liquid:
- 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
- Simmer with 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
Pin Recipe This dish always brings my family together for a cozy and flavorful meal.
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 about 540 Total Fat 34 g Carbohydrates 21 g Protein 37 g per serving
Pin Recipe This stew is a perfect blend of flavors that will impress any guest.
Recipe FAQs
- → What cut of chicken works best?
Bone-in, skinless chicken thighs offer the ideal balance of flavor and tenderness for this dish.
- → Can I substitute pomegranate molasses?
For similar tang and sweetness, you can use a blend of pomegranate juice and a touch of sugar, though flavor may vary slightly.
- → How should walnuts be prepared?
Toast walnuts lightly in a dry skillet before grinding to enhance their nutty flavor and add depth to the sauce.
- → Is there a recommended cooking vessel?
A large pot or Dutch oven is best for even heat distribution during slow simmering.
- → What dishes pair well with this stew?
Steamed basmati rice complements the rich sauce, and a glass of Shiraz or tart cranberry juice balances the flavors.
- → How do I adjust the sweetness and tartness?
Balance by adding sugar or more pomegranate molasses according to taste during the final simmer.