Easy Persian Chicken in Pomegranate & Walnut Sauce | ExpatWomanFood.com

Posted on

10 October 2012



Easy Persian Chicken in Pomegranate & Walnut Sauce


1 kg chicken thighs or chicken or duck breast or lean lamb
4 tbsp olive oil or butter for cooking the meat
1 finely chopped onion
200-250g walnuts, ground
200-250ml pomegranate juice
1 lemon, juiced
4-5 tbsp pomegranate syrup
3 tbsp sugar
½ tsp each of black pepper, nutmeg, cinnamon
250ml beef stock


  • Brown the chicken and then cook until it's almost ready to serve.
  • Saute the onions in the olive oil or butter.
  • When they are golden add the walnuts and stir.
  • Pour on the pomegranate juice, syrup and sugar and stir again.
  • Add the stock to make about 750 ml of liquid.
  • Add the nutmeg, cinnamon and black pepper and simmer for 15 minutes until the liquid has reduced to half the original quantity.
  • Add the almost cooked meat and cook for a few minutes longer.
  • Adjust the seasoning to taste.
Cooks Note

Serve with basmati or long grain rice with a little spinach added and some pinenuts and a little cinnamon

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