Persian Chicken

2 years ago | Home Cooking

Pomegranate Molasses
2 cups pomegranate juice
1/4 cup sugar
1 1/2 tablespoons lemon juice

Persian Chicken
Butter 4 tbsp
Onions 2
Pomegranate molasses ¼ cup
Walnuts 1 cup
Chicken 1 kg
Chicken stock 2 cups
Turmeric ½ tsp
Cinnamon ¼ tsp
Nutmeg ¼ tsp
Pepper ¼ tsp


Pomegranate Molasses
In a saucepan, add the pomegranate juice, sugar, and lemon juice
Stir it well until the sugar dissolves
Simmer it until the syrup has reduced to ½ cup
Let it cool and store it in the refrigerator

Persian Chicken
Heat a pan and toast the walnuts
‘I am toasting the walnuts to enhance the nutty flavor’
Let it cool
Add the toasted walnuts to a mixer jar and grind it to a fine powder
Heat a pan, add butter and add onions
Saute the onions till they are rich brown in color
Add the chicken pieces, spice powders, sugar and salt and mix well
Saute the chicken for 5 mins
Add the chicken stock and mix well
Cover and cook for 10 mins on medium flame
Add the powdered walnuts, pomegranate molasses and mix well
‘Walnuts are an integral part of this recipe, so make sure that you add a generous amount to get the right flavors’
Close and cook the chicken for about 45 mins to an hour on low flame
‘Including walnuts as part of a healthy diet may help improve blood pressure’
Serve the Persian Chicken hot with steamed rice or pulao.