Iranian Chicken & Walnut Stew

Name: Iranian Chicken & Walnut Stew
Yield: Serves 6–8
Cuisine: Iranian
Ingredients: Kosher salt and freshly ground black pepper, to taste; 1½ tbsp. ground turmeric; 2 lb. boneless, skinless chicken thighs, cut into 2½″ pieces; 1½ lb. shelled walnuts; 2 cups pomegranate molasses; 1 large white onion, thinly sliced; 2 cups finely chopped spinach; Sliced red onion, to garnish; ¼ cup sugar; Cooked basmati rice, for serving; ¼ cup canola oil

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Soups and Stews

By The Editors of Saveur

Published 2015

About

Pomegranate molasses, an intensely tart fruit syrup, brings sweet, sour, and bitter notes to this classic Iranian stew; look for it at Middle Eastern shops. Accompany the stew with basmati rice for soaking up the flavorful walnut-rich sauce.

Ingredients

¼ cup canola oil
2 lb. boneless, skinless chicken thighs, cut into 2½″ pieces

Asia
Iran
Stew
Main course
Gluten-free

Method

Heat oil in a 12″ skillet over medium-high. Season chicken with salt and pepper. Working in batches, cook chicken, turning as needed, until browned, about 8 minutes. Using a slotted spoon, transfer chicken to a plate and set aside. Add turmeric and onion to skillet and cook until onion is soft, about 10 minutes. Add spinach and cook until wilted, about 1 minute. Remove f