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Persian Pomegranate Walnut Chicken Stew recipe, served and ready to eat, easy homemade dish
Yesica Andrews

Persian Pomegranate Walnut Chicken Stew Warm Satisfying Real Comfort in Every Bowl

This Persian Pomegranate Walnut Chicken Stew is a warm and satisfying dish perfect for an easy dinner, weeknight dinner, or family dinner. Featuring slow cooked Persian chicken simmered in a rich pomegranate walnut sauce, every bowl delivers real comfort and authentic Middle Eastern flavors.
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Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings: 8 servings
Calories: 533.3
Ingredients Notes

Ingredients
  

  • 3 1/2 cups walnuts
  • 1 tablespoon olive oil
  • 1 medium onion, finely diced
  • 1 teaspoon ground turmeric
  • 8 (2 pounds) bone-in chicken thighs, skin removed
  • 1 teaspoon cinnamon
  • 1/2 teaspoon saffron threads, ground
  • 3/4 cup pomegranate molasses, plus more as needed
  • 2 tablespoons sugar, plus more as needed
  • Fine sea salt, to taste
  • Black pepper, freshly ground, to taste
  • Pomegranate seeds, for garnish

Notes

  • Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices. If you can't find pomegranate molasses in the store you might be able to find pomegranate juice. If that's the case just reduce the juice and you will have molasses! Need more details? Follow our recipe for Homemade Pomegranate Molasses. Make this recipe when you have time to let it simmer for 2 hours. It's worth the wait.