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Pomegranate Chicken Stew with Persian-style Grains

Pomegranate Chicken Stew with Persian-style Grains

A hearty stew topped with fresh pomegranate seeds for a fresh pop and roasted walnuts for crunch!

by Olivia Williamson

  • Serves 4

  • 60 minutes

  • 3 pans

  • Beginner

Aromatic Persian-Style Quinoa & Lentils


  • Olive oil
  • Sea salt
  • 500g organic chicken thigh fillets
  • 2 onions, sliced thinly into half moons
  • 3 cloves garlic, minced
  • 2 tsp paprika
  • 500ml 100% pomegranate juice (no added sugar)
  • 4 tbsp pomegranate molasses
  • 4 tbsp tomato puree
  • 200ml tomato passata
  • 2 x 250g pouches of Merchant Gourmet Persian-style Grains
  • 2 generous splashes of soy sauce
  • 4 generous handfuls walnuts

To serve

  • Pomegranate seeds
  • Parsley, roughly chopped


  1. Cover the base of a large frying pan with a generous puddle of olive oil and heat to medium. Season the chicken then, using tongs, place the chicken into the pan. Brown the chicken on both sides – this should take about 5 minutes. You do not need it to fully cook through, this will happen later. Remove the chicken from the pan and place to one side.
  2. Add the onions and garlic – along with a pinch of salt – to the same pan that you cooked the chicken in, topping up with more oil if needed. Cook on a medium heat for around 20 minutes, stirring regularly, until completely soft and translucent. Add the paprika a few minutes before they’re ready, stirring so that it covers all of the onions.
  3. Transfer the onions and the chicken to a deep pot. Add the pomegranate juice, pomegranate molasses, tomato puree, passata, and the Persian grains. Simmer uncovered, stirring occasionally, for around 35 minutes until the chicken is cooked through and the liquid has reduced to leave a thick stew. Stir in a few splashes of soy sauce at the end and taste for seasoning.Meanwhile, heat your oven to 140oC (fan oven).
  4. Put the walnuts on a baking tray and put in the oven for around 15 minutes until fragrant and toasted. Roughly bash up the walnuts.Serve the stew in warm bowls topped generously with the walnuts, pomegranate seeds and parsley.
  5. The stew benefits from a rest and is better the following day. Leave to cool completely before transferring to the fridge. Heat gently on the stove to warm up again.

    : Don’t skip the walnuts here. They add a savoury-ness to the sweetness of the stew and an important crunch.

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