Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Persian Chicken W/Pomegranate and Walnuts Recipe
    Lost? Site Map

    Persian Chicken W/Pomegranate and Walnuts

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    20 mins

    1 hr

    Wildflour's Note:

    This is pure heaven!!! Serve with rice or couscous. This is my sister's very own version of the dish she and my BIL enjoyed when they traveled Egypt and parts of the Middle East. The original recipe called for pomegranate puree, but that just isn't easily found here, so she adjusted the recipe to her own taste and availability of ingredients. Thanks, Karen! :)

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Heat 1 Tbl. oil in a large frying pan and saute chicken until golden brown.
    2. 2
      Add half the onion and fry til softened, then add water.
    3. 3
      Bring to a boil, cover and reduce heat. Simmer 15 minutes.
    4. 4
      In another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft. Add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.
    5. 5
      Stir in pomegranate juice, tomato paste, lemon juice and sugar. Let simmer for 5 minutes, adding salt and pepper to taste. Pour sauce over chicken, ensuring all pieces are coated.
    6. 6
      Cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.
    7. 7
      Serve at once with rice or a savory couscous.

    Ratings & Reviews:

    • on September 16, 2008


      This was excellent! I didn't change a thing :) Thank you for a great recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Persian Chicken W/Pomegranate and Walnuts

    Serving Size: 1 (324 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 543.3
    Calories from Fat 354
    Total Fat 39.3 g
    Saturated Fat 6.6 g
    Cholesterol 92.8 mg
    Sodium 221.2 mg
    Total Carbohydrate 14.6 g
    Dietary Fiber 3.2 g
    Sugars 7.6 g
    Protein 35.7 g

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes