- 750 g boneless, skinless chicken breast, cut into 2 1/2 inches pieces
- 1 cup pomegranate paste (or pomegranate molasses), add more or less, depends on your taste (you can find it at any Iranian store)
- 3 cups (about 300 g) walnuts halves
- 1/8 teaspoon ground saffron
- 5 tablespoons sugar (add more or less, depends on your taste)
- 1 medium onion, finely chopped
- 1/4 teaspoon turmeric powder
- 5 tablespoons oil
- salt & pepper to taste
Grind the walnuts as finely as possible in a food processor. Set aside.
Heat 2 tablespoons oil in a pan over medium heat. Add walnuts and sauté for 5-6 minutes, stirring frequently (do not burn it).
Add the pomegranate paste and heat for 3 more minutes, stirring frequently.
Then add 1 1/2 cups of water and mix well. Cover the pan with lid and simmer for 40 minutes on low heat. Set aside.
Heat 3 tablespoons oil in a pot over medium heat. Add onion and sauté until tender, about 6-8 minutes.
Increase the heat to medium-high, add chicken and cook until no longer pink.
Add the turmeric powder, saffron, salt and pepper. Stir well.
Add 1/2 cup water and bring to a boil.
Reduce heat to medium-low, add the pomegranate-walnut mixture and combine well.
Cover the pot and simmer over medium-low heat until the stew is thickened and the natural oil is released from walnuts, stirring occasionally (it is ok if chicken starts to fall apart). Add more COLD water during cooking if necessary.
Once the stew color is dark brown, add sugar and cook for 15 more minutes. Taste and adjust seasonings. Serve with Persian Rice.