This delicious Persian Chicken Stew combines chopped walnuts, pomegranate juice, molasses, and warm spices for a distinctive, flavorful dish that’s perfect served over rice.
Persian Pomegranate and Walnut Chicken Stew
Servings: 4
Prep Time: 10 mins • Cook Time: 55 mins • Total Time: 1 hr 5 mins
This Persian pomegranate and walnut chicken stew (a take on Fesenjan-style flavors) blends the tart sweetness of pomegranate juice and molasses with toasted walnuts and warming spices like cinnamon and nutmeg. The result is a rich, slightly sweet, and deeply savory stew that pairs beautifully with steamed rice, bulgur, or couscous. It’s an elegant weeknight dinner but special enough for guests.
Begin by grinding raw walnuts into a fine meal so they can thicken the sauce and offer a smooth, nutty base for the stew.
Toast the ground walnuts with chopped onion over medium heat until the onions soften and the walnuts take on a deeper, nuttier aroma. Frequent scraping prevents burning and helps develop a slightly smoky flavor integral to this dish.
Ingredients
- 1 1/2 lbs boneless skinless chicken breast
- 2 cups raw walnuts
- 1 large yellow onion, chopped
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 cup molasses
- 2 cups pomegranate juice
- Salt and pepper, to taste
Instructions
- In a food processor, grind the walnuts into a fine meal. Set aside.
- In a large skillet over medium heat, combine the ground walnuts and chopped onion with a good pinch of salt and pepper. Sauté for 15–20 minutes, scraping the bottom of the pan frequently. This softens the onion and toasts the walnuts, deepening the flavor and preventing the nuts from burning.
- Season the chicken with salt, pepper, cinnamon, and nutmeg. Add the seasoned chicken to the skillet, then pour in the pomegranate juice and molasses.
- Bring the mixture to a gentle boil, then cover and reduce the heat to a low simmer. Cook for 20 minutes, flip the chicken, and simmer for another 20 minutes until the chicken is cooked through and tender.
- Turn off the heat. Shred the chicken with two forks and return it to the sauce, stirring to combine and allow the shredded meat to soak up the sauce. Taste and adjust seasoning as needed.
- Serve hot over steamed basmati rice, bulgur, or couscous. Garnish with a few chopped walnuts or fresh herbs if desired.
Tips and Variations
– Use bone-in chicken thighs for extra flavor and a richer texture; increase simmering time slightly until meat falls from the bone. Remove bones before shredding.
– If pomegranate molasses is available, you can use a bit of it in place of or in addition to molasses for a brighter pomegranate concentration. Adjust sweetness to taste.
– For a smoother sauce, simmer a little longer and stir frequently; you can also finish the stew in a blender in small batches (cool slightly) for an ultra-creamy texture.
– Add a splash of lemon juice at the end if you prefer a brighter, more acidic balance to the sweet notes.
Serving and Storage
This stew is best served warm with rice. Leftovers keep well in an airtight container in the refrigerator for 3–4 days. The flavors often deepen overnight. Reheat gently on the stove or in a microwave, adding a splash of water or stock if the sauce has thickened too much.
Nutrition (per serving)
Calories: 443 kcal • Carbohydrates: 39 g • Protein: 41 g • Fat: 14 g • Saturated Fat: 2 g • Cholesterol: 124 mg • Sodium: 857 mg • Fiber: 2 g • Sugar: 33 g
Nutrition is estimated using a food database and intended as a guideline for informational purposes.
Course: Main Course • Cuisine: Persian • Author: Fifteen Spatulas
Reviews: 3