A Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. Traditionally made from duck or pheasant, the recipe below is an adaptation of a dish that is prepared on festive occasions in Iran, particularly in the north along the coast of the Caspian Sea.



1 cup shelled walnuts.

1 ½ cups warm chicken stock

2 tblsp pomegranate molasses

1 tblsp raw sugar

½ tsp turmeric.

½ tsp cinnamon.

¼ tsp ground nutmeg.

¼ tsp white pepper.


50g butter

3 Tbsp olive oil

300 diced lean chicken meat.

1 medium onion, peeled and chopped.



Toast and grind the walnuts. Mix together the stock, pomegranate molasses, spices, sugar and salt in a separate bowl and set aside.



In a large pan, combine the butter and olive oil over hot flame. Brown the chicken pieces on all sides. Remove them to a bowl, cover and set aside. Add the chopped onions to the pan and sauté until translucent. Add the stock mixture and the walnuts, and bring to the boil. Cover, reduce to a simmer, and cook gently for 30 minutes.

Return the chicken to the pan, cover again and cook gently for a further 30 minutes, stirring occasionally.


Serve with: Pilaf rice.


Serves: 2.

%d bloggers like this: