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From the kitchen of NYTimes Cooking.


  • 2 lbs skinless boneless chicken breast
  • salt and pepper
  • 2 tbsp olive oil
  • 4 cups shelled walnets (about 1 lbs)
  • 1 medium onion, finely diced
  • 2 cups pomegranate molasses (I use 1 cup)
  • ½ cup butternut squash (or sweet potato)
  • ¼ tsp cinnamom
  • ¼ tsp saffron, dissolved in 2 tbsp hot water
  • 1-2 cups chicken broth
  • 2 tbsp sugar or to tastse
  • 1 small clementine/tangerine/orange (This is recommended by a reader)


  1. Toast your walnuts in the bottom of a large Dutch oven. Remove from pan and set aside to cool. Once cooled, pulse in a food processor until very fine. I go almost to a paste like consistency.
  2. In the same pot, heat the oil and brown the chicken (season with salt and pepper). Remove from pan and set aside.
  3. Add a little more oil, saute onions til soft. Then add 2 cups of water, the ground walnuts and simmer over medium low heat for 20 minutes.
  4. Add 1 cup of pomegranate molasses, sauteed chicken, cinnamon, squash, saffron and 1 cup of chicken broth or water.
  5. Bring to boil, then reduce heat to simmer gently, covered, until sauce is dark walnut color with a layer of oil on the surface. THIS IS IMPORTANT TO SEE. May take 35-45 minutes. If it lookd dry, add broth. Taste and adjust flavors adding more sugar, salt or pomegranate molasses. Stir oil back into the mix.
  6. Continue to simmer on low heat until sauce is thick and chicken is cooked (10-20 min).
  7. Take a final taste test and adjust to your liking.
  8. Stir oil back in and serve over basmati rice with tahdig.

Published by mephit on