Khoresht-e-chaghartameh – Classic
This is the traditional, time-tested version of the dish. It stays true to its origins, using well-established techniques and ingredients that define its authentic flavor. A perfect starting point for exploring its evolution.
Khoresht-e-Chaghartameh is a traditional Iranian stew originating from the Gilan province. Renowned for its rich and hearty flavors, this dish combines tender chunks of chicken with walnuts, pomegranate molasses, and a medley of spices, resulting in a unique sweet and sour taste. Typically, it is served with rice and reflects the culinary heritage of northern Iran, where the use of walnuts and pomegranates are prominent.
Ingredients
- chicken thighs – 1 lb / 450 g
- onion – 1 large, finely chopped
- garlic – 4 cloves, minced
- walnuts – 1 cup / 120 g, finely ground
- pomegranate molasses – 1/2 cup / 120 ml
- turmeric – 1 tsp
- salt – 1 tsp
- black pepper – 1/2 tsp
- vegetable oil – 3 tbsp
- water – 2 cups / 480 ml
- sugar – 2 tbsp (optional, to taste)
Instructions
- Heat oil in a large pot over medium heat. Add onions and sauté until golden brown.
- Add garlic and turmeric, cook for another minute until fragrant.
- Add chicken thighs, salt, and black pepper. Brown the chicken on all sides.
- Stir in ground walnuts, mixing thoroughly with the chicken.
- Pour in pomegranate molasses and water. Stir to combine.
- Bring to a boil, then reduce the heat to low, covering it partially. Let it simmer for 45-50 minutes, stirring occasionally.
- Taste and adjust seasoning, adding sugar if a sweeter balance is desired.
Substitutions
- chicken thighs -> tofu for a vegetarian version
- pomegranate molasses -> lemon juice and honey mixture
Enhancements in the Next Evolution
- Add a splash of rose water for a floral note.
- Incorporate saffron threads for added aroma and color.
- Use toasted walnuts for a deeper nutty flavor.
Curious to see how this dish evolves? Discover refined flavors and enhanced techniques in the next version.

Iran