Iranian · intermediate
Iranian Pomegranate And Walnut Braised Chicken
Tender chicken thighs slow-simmered in a rich, velvety sauce of finely ground walnuts and sweet-tart pomegranate molasses.
- PREP TIME
- 15 min
- COOK TIME
- 45 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Heat olive oil in a deep skillet or Dutch oven over medium heat and saute the chopped onion until golden and soft, about 6 to 8 minutes.
- 02
Add the finely ground walnuts and ground cinnamon to the skillet, stirring continuously for 2 minutes to toast the nuts without burning.
- 03
Season chicken thighs with half the salt and place them into the skillet, searing each side for 3 minutes until lightly browned.
- 04
Pour in the halal chicken broth and pomegranate molasses, stirring well to combine the sauce around the chicken.
- 05
Bring the liquid to a simmer, reduce heat to low, cover with a lid, and braise gently for 30 minutes until chicken is tender.
- 06
Uncover and simmer for an additional 8 to 10 minutes, stirring occasionally, until the walnut sauce thickens to a dark, glossy consistency.
- 07
Garnish with fresh pomegranate seeds before serving warm alongside steamed basmati rice.
A LITTLE KITCHEN KNOW-HOW
Nut-Thickened Braising
Simmering meats directly within ground oil-rich nuts creates a self-emulsifying, deeply complex sauce without requiring commercial thickeners.
Notes from the kitchen
- Toast ground walnuts carefully over low-medium heat; their rich oils quickly release and enhance the deep flavor of the sauce.
- Adjust sweetness or tartness at the end by adding a teaspoon of honey or an extra splash of pomegranate molasses to balance your palate.
- Original home-cooking adaptation inspired by Iranian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
