Save A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
This is a beloved dish in my family, and I often prepare it for special gatherings where everyone asks for seconds.
Ingredients
- Chicken thighs: 800 g (about 6) bone-in skinless chicken thighs
- Walnuts: 150 g (1 1/2 cups) walnut halves or pieces
- Onion: 1 large onion finely chopped
- Garlic cloves: 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 to 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
- Cook 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 to 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:
- Stir in pomegranate molasses and sugar if using Continue simmering uncovered for another 30 to 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 stew always brings my family together around the table for a warm and satisfying 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
Save This stew is perfect for meal prepping and tastes even better the next day.
Common Questions
- → What cut of chicken is best for this stew?
Bone-in, skinless chicken thighs are preferred for their rich flavor and tenderness during slow simmering.
- → How do walnuts contribute to the dish?
Toasted and ground walnuts thicken the sauce and add a nutty depth that complements the sweet and tart elements.
- → Can I substitute pomegranate molasses?
While pomegranate molasses provides a distinctive tart sweetness, a mix of tamarind paste and sugar can be a suitable alternative.
- → Should I use water or broth for simmering?
Unsalted chicken broth enriches the flavor, but water can be used for a lighter base without overwhelming the spices.
- → How can I adjust the flavor balance?
Modify the amount of sugar and pomegranate molasses to fine-tune the sweetness and tartness according to your taste preferences.
- → What side pairs well with this dish?
Steamed basmati rice is traditional and perfect for soaking up the rich sauce, enhancing the meal’s comforting character.