Persian Pomegranate Walnut Chicken Stew

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A centuries-old Persian classic, this silky stew balances toasty ground walnuts with tangy-sweet pomegranate molasses and tender bone-in chicken. Slow simmering coaxes natural walnut oils into a velvety sauce that turns deep mahogany, perfect ladled over saffron basmati rice.

Nutrition Facts

Per serving (estimated)

• 685 kcalCalories
• 47 gFat
• 8 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 21 gSugar
• 36 gProtein
• 430 mgSodium
• 560 mgPotassium
• 95 mgCalcium
• 3.2 mgIron
• 5 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the chicken

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs / 700 g)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 large yellow onion, finely diced
• 1/2 tsp ground turmeric

For the walnut-pomegranate sauce

• 2 cups shelled walnuts (about 7 oz / 200 g), finely ground
• 1 cup pomegranate molasses
• 3 tbsp granulated sugar, plus more to taste
• 3 cups water or low-sodium chicken stock
• 1/4 tsp saffron threads bloomed in 2 tbsp hot water
• 1/2 tsp kosher salt

For serving and garnish

• Steamed saffron basmati rice, for serving
• 1/3 cup fresh pomegranate arils
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Pat the chicken thighs dry and season both sides with salt, pepper, and turmeric. Melt the butter in a wide Dutch oven or heavy pot over medium-high heat and sear the chicken skin-side down for 5-6 minutes until deeply golden; flip and brown 3 minutes more. Transfer to a plate.
2. Add the diced onion to the pot and cook over medium heat for 6-8 minutes, stirring occasionally, until soft and golden at the edges. Stir in the ground walnuts and toast for 3-4 minutes until fragrant and just beginning to deepen in color.
3. Pour in the pomegranate molasses and sugar, stirring to coat the walnuts and scrape up any browned bits from the bottom of the pot. Add the water or stock, bloomed saffron, and salt, and bring to a gentle boil.
4. Nestle the seared chicken thighs and any accumulated juices back into the pot, skin-side up so they sit just above the sauce. Reduce heat to the lowest setting, cover, and simmer for 75-90 minutes, stirring the walnut sauce gently every 20 minutes so it does not stick.
5. Uncover and continue to simmer 10-15 minutes more until the sauce has thickened to a glossy, gravy-like consistency that coats the back of a spoon; the walnuts will have softened and released their oils. Taste and adjust with additional sugar for sweetness or a splash of pomegranate molasses for tang.
6. For serving, mound saffron rice on a platter, arrange the chicken thighs over the rice, and spoon the deep mahogany walnut sauce generously on top.
7. Scatter fresh pomegranate arils and chopped parsley over the stew for jewel-like color and a bright, juicy finish. Serve immediately with extra pomegranate molasses at the table for those who like extra tang.

Cook’s Notes

• Toast the walnuts just until fragrant, never dark brown; scorched nuts will make the entire stew bitter.
• If your pomegranate molasses is very tart, increase the sugar to 4 tbsp or balance with an extra tablespoon of honey toward the end of cooking.
• For a thicker, almost paste-like sauce (the traditional style), simmer uncovered an extra 20-30 minutes and stir frequently to prevent scorching on the bottom.
• Bone-in, skin-on thighs are essential here; boneless breast meat dries out during the long simmer and lacks the richness needed to balance the walnuts.
• Leftovers keep beautifully for 3 days in the refrigerator and taste even better the next day as the flavors meld; reheat gently with a splash of water.

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