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 quickly became a favorite in my home because of its unique balance of flavors and comforting texture.
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 minced
- Water or chicken broth: 750 ml (3 cups) unsalted
- 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
- Step 1:
- 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
- Step 2:
- 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
- Step 3:
- Stir in turmeric and cinnamon cook for 30 seconds until aromatic
- Step 4:
- Add the chicken thighs season with salt and pepper and brown lightly on both sides about 4 5 minutes
- Step 5:
- 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
- Step 6:
- 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
- Step 7:
- Serve hot over steamed basmati rice
Save My family gathers around this stew especially on chilly evenings sharing stories and enjoying the warmth it brings.
Notes
For extra flavor add a pinch of ground cardamom Pairs well with Shiraz or a tart cranberry juice
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
Save This stew captures the essence of Persian comfort food and makes an inviting meal any time of year.
Recipe FAQ
- → What type of chicken works best for this dish?
Bone-in, skinless chicken thighs are preferred for tender, flavorful meat that remains juicy during the simmering process.
- → Can I substitute walnuts in this stew?
Walnuts are key for authentic flavor and texture; however, pecans may be used as a milder substitute, though the taste will vary.
- → How does pomegranate molasses influence the flavor?
It adds a distinctive tangy sweetness that balances the richness of walnuts and spices, giving the stew its signature depth.
- → What side dishes pair well with this meal?
Steamed basmati rice is traditional, offering a fragrant and fluffy accompaniment that soaks up the flavorful sauce perfectly.
- → Is it possible to make this dish vegetarian?
While traditionally made with chicken, you can replace poultry with hearty vegetables or legumes to mimic texture and absorb the rich sauce.
- → How long should the stew simmer for best results?
Simmering for about an hour to an hour and a half allows the chicken to become tender and the sauce to thicken and develop deep flavors.