Iranian cuisine, known for its rich history and diverse flavors, offers so many
culinary delights that extend beyond just great flavors. While many may associate Persian food
with decadent dishes and aromatic spices, there’s a lesser-known side to it—health benefits!
Iranian food can contribute to a balanced and healthy diet.
Pomegranates play a star role in completing this dish. Pomegranates are packed with antioxidants, vitamins, and fiber, making them a great choice for heart health and digestion. These superfoods enhance flavor and add nutritional value to many Iranian meals.
Turmeric ~ A cousin of ginger, turmeric is a golden root that’s rich in curcuminoids, compounds known for their anti-inflammatory properties.
Walnuts ~ Support Brain Health: Walnuts are rich in omega-3 fatty acids. They may help improve cognitive function and may even slow cognitive decline. 🧠💡
One of my very favorite chicken recipes. It is delicious, healthy and so satisfying.
Author
Julie Gibert
Ingredients
1 to 2 large yellow onions,
chopped, (3 cups)
2 tablespoons unsalted butter
3 tablespoons extra virgin olive
oil
5 tablespoons pomegranate molasses
8 ounces walnut halves (about 2
cups)
2 pounds boneless skinless chicken
thighs and/or breasts, trimmed of excess fat, cut into medium size pieces,
patted dry and salted
2 cups chicken stock
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Salt and black pepper, to taste
½ cup fresh pomegranate arils for
garnish, optional
½ cup walnut halves, toasted for
garnish, optional
Directions
Toast the walnuts in a single layer
in a large skillet over medium high heat, stirring frequently until
lightly toasted. After they cool, pulse in a food processor or blender
until finely ground.
In a large pan, heat 1 tablespoon
of butter and 2 tablespoon of olive oil over medium-high heat. When the
butter has melted, pat the chicken pieces dry again and place the chicken
pieces in the pan, working in batches if necessary to not crowd the pan, and
cook until golden brown on all sides. Sprinkle the chicken with salt while
they are cooking.
Use a slotted spoon or tongs,
remove the chicken from the pan, set aside. Add a tablespoon of butter and
a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped
onions to the pan and sauté until translucent, scraping the browned bits
from the bottom of the pan.
Return the chicken pieces to the
pan with the onions. Pour 2 cups of chicken stock over the chicken and
onions and bring to a boil. Reduce to a simmer, cover and simmer gently
for 30 minutes.
Stir in the ground walnuts,
pomegranate molasses, and spices. Cover and cook on very low heat for 1
hour, stirring every 20 minutes or so to prevent the walnuts from sticking
to the bottom of the pan. Remove from heat and adjust seasonings to taste.
The chicken should be super tender!
6. Garnish with pomegranate seeds and whole toasted walnuts. Serve over basmati rice.
