Persian Chicken Stew with Walnuts and Pomegranate
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Supergolden Bakes · by Lucy Parissi | Supergolden Bakes

Persian Chicken Stew with Walnuts and Pomegranate

NUTRITION · PER SERVING—
CAL 26%·PRO 65%
CARBS 27G21% OF CAL
2G FIBER14G OTHER10G TOTAL SUGAR
FAT 31G55% OF CAL
5G SAT26G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A rich and aromatic Persian stew with tender chicken in a walnut and pomegranate molasses sauce. Sweet, sour, and deeply flavorful—a complex dish that's surprisingly comforting.

mainmiddle easternsoupchickengluten free
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Nutrition & ingredients

Ingredients

  • 1 cup (130g) walnuts
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 large onion (, finely sliced)
  • 1 tsp salt
  • ½ tsp ground pepper
  • 2 cloves garlic (, minced)
  • ½ tsp ground turmeric
  • ½ tsp ground cinnamon ( or small cinnamon stick)
  • ½ cup (70g) dried sour cherries (or dried cranberries)
  • 2 pounds (900g) diced chicken thighs (, skinless and boneless)
  • 4 tbsp pomegranate molasses (, or more as needed)
  • 2 cups (500ml) chicken broth (or water)
  • 1 bay leaf
  • salt and pepper (, to taste)
  • 1 tsp sugar ((only use if needed))
  • 1 tbsp lemon juice ((only use if needed))
  • 3 tbsp fresh pomegranate seeds (, to garnish)
  • 2 tbsp chopped parsley (, to garnish)
PREP
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SODIUM
964MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.