A classic and iconic Persian stew made with chicken, ground walnuts, and pomegranate molasses, creating a unique sweet and sour flavor.
Prep Time
15 minutes
Cook Time
1 hour 30 minutes
Total Time
1 hour 45 minutes
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
550 kcal
Calories
40g
Protein
35g
Fat
20g
Carbs
4g
Fiber
12g
Sugar
400mg
Sodium
- 2 lbs Chicken Thighs or Breasts
- 2 cups, finely ground Walnuts
- 1/2 cup Pomegranate Molasses
- 1 large, grated Onion
- 1 tsp Turmeric
- pinch Cinnamon
- 1-2 tbsp (optional, to taste) Sugar
- 3 cups Water or Chicken Broth
Equipment Needed
- Large Pot
- Food Processor
Let AI Suggest Variations
- Use duck or meatballs instead of chicken pieces.
- Make a vegetarian version with roasted butternut squash or eggplant.
- Adjust the amount of pomegranate molasses and sugar to achieve your desired level of sweet and sour.
- Garnish with fresh pomegranate seeds.
Instructions:
1. In a dry pot, toast the ground walnuts over medium heat until fragrant and slightly browned.
2. Add the grated onion and cook until softened. Stir in the turmeric.
3. Add the water or broth and pomegranate molasses. Bring to a simmer.
4. Season the chicken with salt and pepper and add it to the pot.
5. Cover and simmer on low heat for at least 1-1.5 hours, until the chicken is tender and the sauce has thickened and darkened. The oil from the walnuts should rise to the top.
6. Taste and add sugar if needed to balance the tartness of the pomegranate molasses.
7. Serve hot with Persian-style steamed rice.