Denise says:

  • The spice mix of turmeric, nutmeg, cinnamon and pepper together with the pomegranates gives this classic Persian stew its unique flavour. Thickened with toasted walnuts, it is a warming winter dish that is enjoyed with saffron basmati rice.
  • Should you have trouble finding pomegranate molasses in your supermarket, mix 25ml pomegranate juice with 25g of molasses sugar.
  •  Preparation Time  20 minutes
  •   Cooking Time: 50 minutes
  • Serves: 6 people


  • 550g walnuts ~
  • 4 teaspoons turmeric
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • ~
  • 2 large onions, peeled and sliced
  • 3 tablespoons olive oil
  • 50ml pomegranate molasses
  • ~
  • 6 large boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry
  • 450ml chicken stock
  • Garnish: 100g pomegranate seeds, sprigs of fresh mint
  •                 3 tablespoons roasted walnuts
  •                 1 lemon – cut into segments


  1. Preheat the oven to 200 C/ 400F/ Gas mark 6.
  2. Toast the walnuts by roasting them in a single layer on a baking tray in the oven for 8 to 10 minutes. Reserve 3 tablespoons for garnish.
  3. Leave to cool briefly before grinding them in a food processor or blender.
  4. Combine the turmeric, cinnamon, nutmeg and salt and pepper in a bowl.
  5. Dust the chicken pieces in the spices to evenly coat.
  6. In a large frying pan, heat the olive oil over medium-high heat.
  7. Sauté the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides.
  8. Use a slotted spoon to remove the chicken from the pan, set aside.
  9. Add sliced onions to the pan and sauté until translucent.
  10. Return the chicken pieces to the pan with the onions. Pour the chicken stock over the chicken and onions.
  11. Bring to a boil, reduce to a simmer, cover and cook gently for 10 minutes.
  12. Stir in the ground walnuts and pomegranate molasses.
  13. Transfer to an ovenware dish and complete in the oven at 180C/ 350F/ Gas mark 4 for 25 minutes.
    To serve the stylish way: Garnish with pomegranate seeds, whole roasted walnuts, sprigs of fresh mint and lemon wedges.