Description
A rich and aromatic Persian dish featuring tender chicken simmered in a tangy-sweet sauce made with pomegranate molasses, walnuts, and onions a comforting and deeply flavorful stew known as Shish Andaz.
Ingredients
1 1/2 lbs boneless chicken thighs or breasts, cut into chunks
2 tbsp olive oil
2 medium onions, thinly sliced
3 garlic cloves, minced
1/2 cup walnuts, finely ground
1/3 cup pomegranate molasses
1/4 cup water or chicken broth
1 tbsp tomato paste
1/2 tsp turmeric
1/4 tsp cinnamon
Salt and pepper to taste
Pomegranate seeds and fresh parsley for garnish
Instructions
1. Heat olive oil in a large pan over medium heat. Add sliced onions and sauté until golden and caramelized.
2. Add minced garlic and cook for 1 minute until fragrant.
3. Add chicken pieces, turmeric, cinnamon, salt, and pepper. Sear on all sides until lightly browned.
4. Stir in tomato paste and ground walnuts, mixing well.
5. Pour in pomegranate molasses and water (or broth), stirring to combine.
6. Reduce heat to low, cover, and simmer for 25–30 minutes until the chicken is tender and the sauce has thickened.
7. Adjust seasoning to taste — add a touch more molasses for sweetness or lemon juice for acidity.
8. Serve warm, garnished with pomegranate seeds and parsley, alongside saffron rice or flatbread.
Notes
For a richer flavor, toast the walnuts lightly before grinding.
This dish tastes even better the next day as the flavors deepen.
Traditionally made with duck in southern Iran, but chicken or lamb are great alternatives.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dinner
- Method: Simmered
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 10g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg
Keywords: Persian Shish Andaz, pomegranate chicken, walnut stew, Iranian recipes, Persian cuisine