5.0 from 45 votes
Pomegranate Chicken, Persian Style (Morgh Nardooni)
This pomegranate chicken is tangy and savory with a lot of flavor. Juicy chicken cooked in pomegranate juice makes this Persian classic a family favorite!
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 30 mins
Servings: 4 servings
Calories: 238 kcal
Course:
Main Course
Cuisine:
Persian
Ingredients
- 1/4 tsp ground saffron
- 8 pieces chicken thighs bone-in skinless
- 3 tbsp olive oil divided
- 1 1/2 tsp kosher salt divided
- 3/4 tsp black pepper divided
- 1 1/2 tsp Turmeric divided
- 1 large onion grated and excess liquid discareded
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 4 tbsp pomegranate molasses
- 1 cup pomegranate juice
- 1 cup pomegranate arils
Instructions
- Sprinkle the ground saffron on 2 cubes of ice and let it melt at room temperature. This will be your bloomed saffron.
- Place the chicken thighs in a bowl and top with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1 teaspoon turmeric. Using a pair of tongs, move the chicken pieces round to make sure they are all well coated. Let the chicken thighs marinate for 30 minutes.
- Heat the remaining 1 tablespoon of olive oil in a large sauté pan over medium high heat and sear the chicken thighs for 3 minutes on each side until golden but not cooked through. Remove the chicken thighs from the pan and set aside.
- Lower the heat to medium. Add the grated onion to the same pan and sauté for 2 to 4 minutes until it softens. Add in the garlic and cook for a minute. Add the remaining 1/2 teaspoon salt, 1/2 teaspoon turmeric and 1/4 teaspoon black pepper.
- Add the tomato paste and pomegranate molasses to the onion and garlic. Stir to combine. Place the chicken back in the pan and add the pomegranate juice and 1/2 cup water. Bring to a simmer and cover. Cook for 1 hour until the chicken is fully cooked and has turned deep brown in color. Braise the chicken every 15 minutes for maximum flavor and better color.
- Add the pomegranate arils followed by the bloomed saffron you made earlier. Cook for 5 minutes and then serve.
Cup of Yum
Notes
- Bone-in skinless chicken thighs work best for this recipe, however, you can also use boneless skinless chicken breast or skinless drumsticks. Any piece of chicken used in this recipe should be skinless since the skin would become rubbery after cooking in the pomegranate juice.
- Make sure the pomegranate juice is 100% natural and doesn't contain any added sugar.
- Serve this dish with any kind of rice you prefer. Some of our suggestions are Persian rice and tahdig, saffron rice, instant pot white rice or brown rice.
- Store the leftovers in an airtight container and refrigerate for up to 3 days. To serve, reheat in a saucepan over medium heat for 15 to 20 minutes.
- This dish is best served fresh. However, to freeze pomegranate chicken, make sure it's at room temperature, transfer it to a freezer-safe container and freeze for up to 3 months. To serve, thaw in the fridge overnight and reheat in a saucepan over medium heat.
- Keep in mind that this dish is different from the Persian classic Fesenjan since it doesn't contain walnuts.
Nutrition Information
Calories
238kcal
(12%)
Carbohydrates
34g
(11%)
Protein
2g
(4%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Cholesterol
2mg
(1%)
Sodium
920mg
(38%)
Potassium
355mg
(10%)
Fiber
3g
(12%)
Sugar
24g
(48%)
Vitamin A
64IU
(1%)
Vitamin C
8mg
(9%)
Calcium
28mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 238
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 34g | 11% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 2mg | 1% |
| Sodium | 920mg | 38% |
| Potassium | 355mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 24g | 48% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 8mg | 9% |
| Calcium | 28mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.