Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic Iranian stew.
Find this recipe in our cookbook, SAVEUR: Soups and Stews
- 1⁄4 cup canola oil
- 2 lb. boneless, skinless chicken thighs, cut into 2 1/2″ pieces
- Kosher salt and freshly ground black pepper, to taste
- 1 1⁄2 tbsp. ground turmeric
- 1 large onion, thinly sliced
- 2 cups finely chopped spinach
- 1 1⁄2 lb. walnuts
- 2 cups pomegranate molasses
- 1⁄4 cup sugar
- Sliced red onion, to garnish
Heat oil in a 12″ skillet over medium-high heat. Working in batches, season chicken with salt and pepper, and add to skillet; cook, turning, until browned, about 8 minutes. Transfer to a plate; set aside. Add turmeric and onion; cook until soft, about 10 minutes. Add spinach; cook until wilted, about 1 minute. Remove from heat, and set aside.
Meanwhile, process walnuts in a food processor into a very fine paste, about 2 minutes. Transfer to a 6-qt. Dutch oven, and heat over medium-low heat; cook until fragrant, about 15 minutes. Stir in 8 cups water, and bring to a simmer over medium heat; cook, skimming any oil that floats to the surface, until light brown and thickened, about 2 hours. Add molasses and sugar; cook until thickened once more, about 25 minutes. Add reserved chicken and onion-spinach mixture; cook until chicken is cooked through, about 30 minutes. Garnish with onions.