Pin A rich, tangy-sweet Persian stew featuring tender chicken thighs simmered with walnuts and pomegranate molasses, offering classic flavors on a budget.
This stew always reminds me of cozy family dinners filled with warmth and laughter.
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
- Simmer Stew:
- 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 & 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 This recipe always brings my family together, creating cherished memories around the dining table.
Required Tools
Large pot or Dutch oven, Skillet, Food processor or blender, Wooden spoon
Allergen Information
Contains tree nuts (walnuts). May contain allergens from 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
Pin Enjoy this hearty stew that brings traditional Persian flavors to your table with ease
Recipe Q&A
- → How do I prepare the walnuts for the best texture?
Toast walnuts in a dry skillet until fragrant, then grind them finely to resemble coarse sand. This process enhances nutty flavors and thickens the sauce.
- → Can I use boneless chicken thighs instead?
Yes, boneless thighs cook faster and work well, though bone-in adds extra flavor to the stew during simmering.
- → What can I substitute for pomegranate molasses?
If unavailable, a mixture of pomegranate juice reduced with a little sugar and lemon juice can mimic its tangy-sweet depth.
- → How long should the stew be simmered for optimal tenderness?
Simmer uncovered for about 30–40 minutes after adding the molasses to allow sauce thickening and ensure tender chicken.
- → What spices are essential in this dish?
Turmeric and cinnamon provide warm aromatic notes integral to the stew’s distinctive flavor profile.
- → Is this dish suitable for a dairy-free diet?
Yes, all ingredients used are dairy-free, making it appropriate for those avoiding dairy.
