Sholeh Ghorbandi - Persian Walnut and Pomegranate Stew

Ingredients

• 500g (1.1 lb) boneless chicken, cut into bite-sized pieces 500g (1.1 lb) boneless chicken, cut into bite-sized pieces
• 200g (7 oz) walnuts, finely ground 200g (7 oz) walnuts, finely ground
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons pomegranate molasses 2 tablespoons pomegranate molasses
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 1 tablespoon cornstarch (optional, for thickening) 1 tablespoon cornstarch (optional, for thickening)
• Fresh pomegranate seeds and chopped parsley, for garnish Fresh pomegranate seeds and chopped parsley, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 26g (Saturated Fat: 3g)
• Carbohydrates: 9g (Sugars: 3g)
• Protein: 30g
• Fiber: 3g
• Salt: 1.2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken pieces to the pot and cook until they are lightly browned on all sides.
3. 3.
   In a separate bowl, mix together the ground walnuts, pomegranate molasses, turmeric, cinnamon, cumin, cardamom, salt, and black pepper.
4. 4.
   Add the walnut mixture to the pot and stir well to coat the chicken evenly.
5. 5.
   Pour in the chicken broth and bring the stew to a simmer. Cover the pot and let it cook for about 45 minutes, or until the chicken is tender and the flavors have melded together.
6. 6.
   If desired, mix the cornstarch with a little water to create a slurry and add it to the stew to thicken the sauce.
7. 7.
   Serve the Sholeh Ghorbandi hot, garnished with fresh pomegranate seeds and chopped parsley. Accompany it with saffron-infused rice for a complete Iranian culinary experience.

Treat your ingredients with care...

• Walnuts — Make sure to finely grind the walnuts to achieve a smooth and creamy texture in the stew. This can be done using a food processor or a mortar and pestle.

Tips & Tricks

• For a vegetarian version, replace the chicken with tofu or mushrooms.
• Adjust the amount of pomegranate molasses according to your taste preference for sweetness and tanginess.
• If you prefer a thicker stew, add the optional cornstarch slurry during the last few minutes of cooking.
• Garnish the dish with toasted walnuts for an extra crunch and visual appeal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and develop further.

Serving advice

Serve Sholeh Ghorbandi with a side of saffron-infused rice and a fresh salad of cucumber, tomatoes, and herbs. The vibrant colors and contrasting flavors will enhance the overall dining experience.

Presentation advice

Present the Sholeh Ghorbandi stew in a deep serving dish, allowing the rich red color to shine through. Sprinkle fresh pomegranate seeds and chopped parsley on top for an elegant touch. Serve with a side of saffron rice on a separate platter to create a visually appealing spread.