Gilan walnut and chicken khoresh
A traditional dish from the Guilan region: slow-cooked chicken with finely ground walnuts, enhanced with pomegranate, tomato, grapes, and dried apricots.
At a glance: serves 4 people, 1 hr 50 min total (20 min prep and 1 hr 30 min cook time), difficulty: medium.
Guilan walnut stew is a chicken and walnut dish, flavored with pomegranate, tomato, and grape.
Ingredients and directions
- Prep time20 min
- Cook time1 hr 30 min
- Total1 hr 50 min
- DifficultyMedium
- Cooking methodMijotage
Ingredients
people
- $4.40
- $1.15
- $0.47
- $1.11
Directions
- Grind the walnuts into a fine, smooth powder. In a saucepan, combine the walnut powder with the pomegranate concentrate, salt, pepper, and turmeric. Sauté with the chicken and a glass of water until the walnuts release their oil.
- After 15 minutes, add two cups of cold water and let it simmer gently.
- After an hour, remove the chicken pieces. Add the fried onions, tomato paste, dried apricots, and grapes, along with two glasses of cold water. ≈ 3 min
- Once the walnuts have softened slightly, return the chicken and goulash to the sauce.
- After 10 minutes, remove the saucepan from the heat.
- Serve the stew in individual bowls. ≈ 2 min
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