This classic Iranian stew made with chicken, pomegranate syrup, and ground walnuts is a great dish for the slow cooker.
- 1 (3 pound) chicken, skin removed, cut into pieces
- 1 teaspoon salt
- freshly ground black pepper to taste
- ¼ cup butter, divided
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
- 2 ½ cups water
- 4 cups coarsely ground walnuts
- 1 ¼ cups pomegranate syrup, or more to taste
- 1 tablespoon honey
- 5 threads saffron
- 2 tablespoons pomegranate seeds, for garnish
- Rub chicken pieces with salt and pepper. Heat 1 tablespoon butter in a large deep skillet over medium-high heat and brown chicken in batches from all sides, about 5 minutes per batch. Set aside.
- Melt remaining 3 tablespoons butter in the same skillet and saute onion until soft and translucent, about 5 minutes. Add garlic, cinnamon, and cardamom and cook for 3 minutes. Add water and bring to a boil. Cook until liquid starts to thicken, 8 to 10 minutes. Add walnuts and cook everything into a thick paste, about 10 minutes. Add chicken pieces, pomegranate syrup, and honey and mix well. Add to a slow cooker and sprinkle with saffron. Cover with a lid.
- Cook on Low until chicken is no longer pink at the bone, about 4 hours. Remove chicken from pot and debone. Shred meat with 2 forks and return to the slow cooker. Cook on High uncovered until sauce thickens, about 30 minutes. Season with salt and pepper. Serve sprinkled with pomegranate seeds.