Persian Walnut Pomegranate Chicken Stew

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 110 min Serves 4 Persian cuisine 580 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Persian Walnut Pomegranate Chicken Stew take to make?

Total time is about 135 minutes (25 min prep + 110 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Persian Walnut Pomegranate Chicken Stew?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Persian Walnut Pomegranate Chicken Stew?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Persian Walnut Pomegranate Chicken Stew for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Persian Walnut Pomegranate Chicken Stew?

Persian mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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