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Chicken, Walnut and Pomegranate Stew with Persian Basmati Rice

A sweet, rich chicken stew slow-cooked in a nutty walnut sauce, served with fluffy par-boiled Persian-style crispy rice.

ChickenSlow CookedMiddle EasternRiceWalnutPomegranate
Estimated Nutrition
Calories
1312.1
kcal / serving
7872.6 kcal total
Carbs
90.2g
per serving
541.2 g total
Fat
91g
per serving
546.1 g total
Protein
40.4g
per serving
242.4 g total
Cook Time
210
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
3
tbsp
Caster Sugar
CondimentsSauces
450
ml
Pomegranate Molasses
Dairy
60
g
Butter
Fruits
1
piece
Pomegranate Seeds
for garnish
GrainsCereals
1
tbsp
Plain Flour
toasted
500
g
Basmati Rice
Meat
8
piece
Chicken Thigh
bone-in, skin removed
NutsSeeds
600
g
Walnut
de-shelled, finely ground
1
pinch
Sea Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
OilsFats
3
tbsp
Vegetable Oil
for the stew
1
drizzle
Olive Oil
light
Vegetables
2
piece
Onion
large, diced

Method

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