A classic Iranian dish in which toasted walnuts simmer for a long time with pomegranate molasses to form a thick sauce that is combined with chicken. Its sweet-tart balance makes it a special meal served with rice.
Sauté the grated onion in cooking oil, then add the chicken pieces and cook until the outside is browned.
Toast the coarsely ground walnuts in a dry skillet for a few minutes, then mix with hot water to form a smooth paste.
Add the walnut paste, pomegranate molasses, sugar, and cinnamon to the chicken and stir.
Cover and cook over the lowest heat, stirring occasionally, until the sauce thickens and the chicken is tender. Note: It is normal for the oil to separate; the sauce will come together again as it continues to cook.
Important: When the walnut sauce first boils, its oil may separate and rise to the top; this is normal. Continue cooking over low heat and the sauce will come together again. Note: Pomegranate molasses varies in tartness by brand, so taste and add it a little at a time. Allergen information: Contains walnuts (tree nuts).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
