This recipe is from Persia (Iran) and is an unusual combination of flavours. If you like trying different cuisines then this is certainly different!


For 1 Continued...
1 tbspn oil 100 ml chicken stock
1 chicken breast 40 ml pomegranate molasses
75 gm onion (prepared weight) 2 tspn sugar
¼ tspn ground cinnamon ¼ tspn salt
75 gm walnuts freshly ground black pepper



  1. Heat the oil in a flame proof casserole and cook the chicken until browned on both sides, then remove onto kitchen paper and set aside.
  2. Add the onions to the casserole, stir in the cinnamon and cook for about 3 min until translucent.
  3. Stir in the ground walnuts, stock and browned chicken and cook, covered, for 10 min, stirring regularly.
  4. Stir in the pomegranate molasses, sugar, salt and pepper to taste, cover, and cook, stirring regularly, for another 10 min, adding a little more stock or water if needed to maintain the required sauce consistency. Ensure that the chicken is fully cooked by cutting through the thickest piece and checking that it is white throughout.


  1. Serve with rice.


Pomegranate molasses can be purchased at some supermarkets (e.g. Sainsbury's).
This is based on a recipe from whats4eats.com.

I'd like to know if you enjoyed this so please email admin@cook4one.co.uk – also feel free to ask for help.
The main ingredients
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The finished meal

Pomegranate molasses
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