Persian chicken with walnut sauce is traditionally served dish in Iran. It’s usually made for festive occasions but any Mediterranean food lover will enjoy eating this delicious meal daily!
- 2 tablespoons of olive oil
- 4 chicken pieces (leg or breast)
- 1 large grated onion
- 1 cup of water
- 1 cup of finely chopped walnuts
- 5 tablespoons of pomegranate purèe
- 1 tablespoon of tomato paste
- 2 tablespoons of lemon juice
- 1 tablespoon of sugar
- 3-4 saffron stands dissolved in 1 tablespoon of boiling water
- salt and freshly ground black pepper
This meal can serve up to 4 people.
How to prepare:
- Heat 1 tablespoon of the oil in a large frying pan and sautè the chicken pieces until they are golden brown. Add half of the grated onion and fry until slightly softened, then add water and seasoning.
Bring to a boil, and cover the pan. Reduce the heat and simmer for 15 minutes.
- Heat the remaining oil in a frying pan and fry the rest of the onions for 2-3 minutes until soft. Add the chopped walnuts and fry for another 2-3 minutes over low heat, stirring frequently so that the walnuts do not burn.
- Stir in the pomegranate purèe and tomato paste, lemon juice, sugar and the dissolved saffron. Season to taste and simmer over low heat for 5 minutes.
- Pour the walnut sauce over the chicken, ensuring that all the pieces are coated all over. Cover and simmer for 30-35 minutes, until the meat is cooked and the oil from the walnuts has risen to the surface.
- Serve immediately with Persian rice and lettuce leaves (baby Romaine).