This delicious Persian Chicken Stew has chopped walnuts, pomegranate juice, molasses, and spices for a unique and flavorful dish that’s perfect served with rice.

Pomegranate Chicken Stew - With Rice on Fork
Stews generally aren’t the most attractive of foods, but they stick around because what they lack in appearance they DEFINITELY make up for in taste.

In a food processor, grind the walnuts into a fine meal, until it looks like this:
Ground Walnuts in Food Processor

Oh man.  Staring down into this lovely bowl of ground walnut just made me want to abort operation Persian Stew and make baklava.  But I restrained myself.

In a large skillet, saute the ground walnuts and chopped onion with a good pinch of salt and pepper over medium heat for 15-20 minutes, scraping the bottom of the pan frequently.

Chopped Walnuts and Softened Onion in Skillet

Season the chicken with salt and pepper, then add it to the party along with the pomegranate juice and molasses.  Simmer until cooked through, and enjoy all the aromas! mmm.

Pomegranate Chicken Stew - With Rice on Fork

Persian Pomegranate and Walnut Chicken Stew

Servings: 4
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
This delicious Persian Chicken Stew has chopped walnuts, pomegranate juice, molasses, and spices for a unique and flavorful dish that's perfect served with rice.
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Ingredients

  • 1 1/2 lbs boneless skinless chicken breast
  • 2 cups walnuts raw
  • 1 large yellow onion chopped
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 cup molasses
  • 2 cups pomegranate juice
  • salt and pepper

Instructions 

  • In a food processor, grind the walnuts into a fine meal.
  • In a large skillet, saute the ground walnuts and chopped onion with a good pinch of salt and pepper over medium heat for 15-20 minutes, scraping the bottom of the pan frequently. During these 15 minutes we are both letting the onion soften up and toasting the walnuts, giving them a nuttier and slightly smoky flavor. If you don’t scrape the bottom of the pan often, the walnuts will burn.
  • Season the chicken with salt, pepper, cinnamon, and nutmeg, then add it to the party along with the pomegranate juice and molasses. Bring to a gentle boil, cover with the lid, and turn the heat down so that it will simmer away for 20 minutes. Flip the chicken to the other side, and simmer for another 20 minutes.
  • Turn the stove off, then shred up the chicken with a couple of forks, and add it back to the sauce. Serve with rice or some other form of starch (maybe some couscous would be nice too).

Nutrition

Calories: 443kcal, Carbohydrates: 39g, Protein: 41g, Fat: 14g, Saturated Fat: 2g, Cholesterol: 124mg, Sodium: 857mg, Fiber: 2g, Sugar: 33g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Course: Main Course
Cuisine: Persian
Author: Fifteen Spatulas