Tender chicken in a tangy walnut and pomegranate sauce, simmered to rich, authentic Persian flavors.
# The Ingredients You'll Need:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2 1/2 cups low-sodium chicken broth or water
08 - 2/3 cup pomegranate molasses
09 - 2 tbsp brown sugar
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground nutmeg
13 - Salt and pepper to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Step-by-Step Instructions:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until golden and aromatic. Let cool slightly, then grind finely in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add finely chopped onion and sauté for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the sautéed onions and cook, stirring frequently for 5 minutes until the mixture darkens and releases oil.
04 - Add chicken thighs to the pot and season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear each side for 3 to 4 minutes until lightly browned.
05 - Pour in chicken broth, scraping up browned bits from the bottom. Bring the mixture to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover pot and reduce heat to low. Let simmer gently for 55 to 65 minutes, stirring occasionally, until chicken is tender and sauce thickens.
07 - Taste the stew and adjust salt, pepper, sugar, or pomegranate molasses to balance flavors as needed.
08 - Serve hot, garnished with pomegranate seeds and fresh herbs if desired. Ideal accompaniment includes steamed basmati rice.
