Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions. Here we make it with chicken for a quick and easy dinner but it can also be made with lamb stew meat for special occasions. Serve with brown rice to sop up any extra sauce. Source: EatingWell Magazine, September/October 2017

Breana Killeen


Ingredient Checklist


Instructions Checklist
  • Pulse walnuts in a food processor until coarsely ground.

  • Sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, 4 to 6 minutes. Remove to a plate.

  • Reduce heat to medium. Add onion and water to the pot; cook, stirring and scraping up any browned bits, until the onion is lightly brown and soft, about 5 minutes. Add cinnamon, saffron and cardamom and cook, stirring, for 30 seconds. Add the walnuts, broth, pomegranate molasses and honey. Bring to a boil.

  • Return the chicken to the pot and turn to coat with sauce. Reduce the heat to maintain a simmer. Partially cover and cook until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 15 to 20 minutes. Remove the chicken to a clean plate; keep warm.

  • Add lemon juice and the remaining 1/4 teaspoon salt to the sauce. Bring to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce, garnished with pomegranate seeds and parsley, if desired.


Tips: Pomegranate molasses is a syrup made from pomegranate juice. Look for it with other Middle Eastern ingredients at well-stocked supermarkets and online.

Nutrition Facts

453 calories; 29.3 g total fat; 4.8 g saturated fat; 96 mg cholesterol; 395 mg sodium. 385 mg potassium; 17.7 g carbohydrates; 2.2 g fiber; 12 g sugar; 31.5 g protein; 73 IU vitamin a iu; 3 mg vitamin c; 37 mcg folate; 46 mg calcium; 2 mg iron; 66 mg magnesium; 10 g added sugar;