Iranian Pomegranate Walnut Stew

Ingredients

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 cups (200g) ground walnuts 2 cups (200g) ground walnuts
• 1 cup (240ml) pomegranate molasses 1 cup (240ml) pomegranate molasses
• 2 onions, finely chopped 2 onions, finely chopped
• 4 tablespoons vegetable oil 4 tablespoons vegetable oil
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• 4 cups (960ml) chicken broth 4 cups (960ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• Pomegranate seeds and fresh herbs for garnish Pomegranate seeds and fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 30g (Saturated Fat: 4g)
• Carbohydrates: 15g (Sugars: 8g)
• Protein: 35g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onions and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until browned on all sides.
3. 3.
   In a separate bowl, mix together the ground walnuts, pomegranate molasses, cinnamon, turmeric, and cardamom.
4. 4.
   Pour the walnut mixture into the pot with the chicken and stir well to combine.
5. 5.
   Add the chicken broth, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
6. 6.
   Simmer the stew for about 2 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
7. 7.
   Adjust the seasoning if needed. If the stew is too thick, add a little water or chicken broth to thin it out.
8. 8.
   Serve the Pomegranate Walnut Stew hot, garnished with pomegranate seeds and fresh herbs. It pairs perfectly with saffron-infused rice.

Treat your ingredients with care...

• Walnuts — Toast the walnuts lightly before grinding them to enhance their flavor and aroma.

Tips & Tricks

• For a vegetarian version, substitute the chicken with tofu or mushrooms.
• Adjust the sweetness and tanginess of the stew by adding more or less pomegranate molasses.
• If you prefer a smoother texture, blend the sauce before adding it to the pot.
• Leftovers taste even better the next day as the flavors continue to develop.
• Serve the stew with a side of crispy lavash bread for a delightful crunch.

Serving advice

Serve the Pomegranate Walnut Stew as the main course, accompanied by saffron-infused rice and a fresh salad. The stew can also be enjoyed with warm bread for dipping.

Presentation advice

Present the Pomegranate Walnut Stew in a deep serving dish, allowing the rich brown color of the stew to stand out. Garnish with a sprinkle of pomegranate seeds and a few fresh herbs for a pop of color.