Sabrina Ghayour Chicken stew with walnut and Persian basmati rice recipe on Saturday Kitchen

Sabrina Ghayour cooks chicken stew with walnut and pomegranate served with Persian basmati rice on Saturday Kitchen.

Sabrina says: “This sweet and nutty chicken stew is slow cooked to create a thick, rich sauce. Serve with Persian-style rice for a taste of the Middle East.”

The ingredients for the stew are: 3 tbsp vegetable oil, 2 large onions, diced, 8 chicken thighs, bone in and skin removed, 1 tbsp plain flour, 600g de-shelled walnuts, finely ground in a food processor, 3 tbsp caster sugar, 450ml pomegranate molasses, 1 pomegranate, seeds only, to garnish and sea salt and freshly ground black pepper.

For the Persian basmati rice: 500g basmati rice, drizzle of light olive oil, 60g butter and flaked sea salt.

See the full recipe and more in Sabrina’s cook book Persiana: Recipes from the Middle East & Beyond available at Amazon.