Persian Walnut Pomegranate Chicken Stew

By AislePrompt Editorial · Published 2026-04-17 · Updated 2026-04-17

A rich, aromatic Persian stew with tender chicken, toasted walnuts, and pomegranate molasses, slow-simmered to perfection. This Mediterranean recipe, ready in about 135 minutes, pairs chicken thighs, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 pounds chicken thighs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 2 medium onion
• 4 cloves garlic
• 1 cup walnuts
• 1/4 cup pomegranate molasses
• 3 dried limes
• 2 tablespoons tomato paste
• 2 cups vegetable broth
• 1/2 teaspoon saffron
• 1 tablespoon warm water

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Instructions

1. Step 1: Pat 1.5 pounds bone-in chicken thighs dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
2. Step 2: In a large pot, heat 2 tablespoons olive oil over medium-high heat. Add chicken thighs, skin-side down, and cook until golden brown, about 5 minutes per side. Remove and set aside.
3. Step 3: Add 2 medium chopped onions to the pot and cook until soft and golden, about 8 minutes. Add 4 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Stir in 2 tablespoons tomato paste and cook for 1 minute. Add 1 cup chopped walnuts, 1/4 cup pomegranate molasses, and 3 crushed dried limes. Stir to combine.
5. Step 5: Add 2 cups vegetable broth and 1/2 teaspoon saffron (soaked in 1 tablespoon warm water). Return chicken to pot, cover, and simmer on low heat for 1.5 hours until chicken is very tender.
6. Step 6: Remove chicken and skim excess fat. Stir in 1/4 cup additional pomegranate molasses and adjust seasoning. Return chicken to pot and simmer for 15 minutes more.