Iranian Chicken & Walnut Stew

Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

Appears in

Soups and Stews

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

Method

  1. 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