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 has become a family favorite that comforts and satisfies every time I make it.
Ingredients
- Chicken thighs: 800 g (about 6) bone-in skinless
- Walnuts: 150 g (1 1/2 cups) halves or pieces
- Onion: 1 large, finely chopped
- Garlic: 2 cloves, minced
- Water or unsalted chicken broth: 750 ml (3 cups)
- Pomegranate molasses: 100 ml (about 1/2 cup)
- Vegetable oil: 2 tbsp
- Ground turmeric: 1/2 tsp
- Ground cinnamon: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Salt: 1/2 tsp plus more to taste
- Sugar: 1–2 tbsp 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 Onion and Garlic:
- 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 Broth:
- 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 This recipe always reminds me of cozy family dinners filled with laughter and warmth.
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 is perfect for both weeknight meals and special occasions enjoy its rich flavors and simplicity.
Recipe FAQs
- → What makes the stew rich and tangy?
The combination of toasted walnuts and pomegranate molasses creates a thick, nutty texture with a balanced sweet and sour depth.
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs cook faster and still absorb the flavors well, but bone-in adds extra richness.
- → How do the spices contribute to flavor?
Turmeric and cinnamon add warmth and subtle earthiness that complement the walnuts and pomegranate's tartness.
- → What is the best way to prepare the walnuts?
Toast walnuts in a dry skillet until fragrant, then grind them finely to help thicken the stew and enhance their flavor.
- → How can I adjust sweetness and tartness?
Modify the amounts of pomegranate molasses and sugar to suit your taste, balancing the stew's complex flavors.
- → What side pairs well with this dish?
Steamed basmati rice is traditional, providing a light, fluffy base to soak up the rich sauce.