Reviewed: Aug. 30, 2007

Terrific! Just as I remembered it tasting when prepared by my Iranian friend. I used spoons to shred the chicken, and loved the way it tasted with pita. Also, I added a little pinch of saffron at the end (during the time the basmati cooked). This will now be a staple in my house!

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COURTJK

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Reviewed: Jun. 3, 2007

Even our terribly picky 7 year old liked this. If you're lookng for something different for chicken, give this one a try. The pomegranate gives this a wonderful tangy flavor

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TPFEISEL

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Lancaster, Ohio, USA

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Reviewed: Feb. 25, 2007

Personally, I thought this dish was a nice change from the ordinary. Let me tell you what I did differently... I replaced half of the pomegranate juice with chicken broth. I used boneless chicken breasts instead of the bone in chicken. My recommendation would be to take others advice and use the boneless chicken thighs. (The chicken was a little dry.) This stew deffinetly could use some brightening at the end. I garnished with some chopped parsley. It was still a little sweet for my taste though so I added a few sliced green olives. I have to say, it was delicious with the olives. It had the sweet/salty thing going on! I served with flatbread and rice trying to decided which would be better. The flat bread was the winner, in my opinion. All in all, I would make it again.

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Violet78

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Reviewed: Jan. 20, 2007

I made this because I had about 5 lbs of walnuts I wanted to use and had this in Persian restaraunts in the past. I rated this as three stars because of the amount of oil that comes to the top. It was kind of a mess, but the flavor was authentic to Persian food, so if you're a fan of this, make it. I also used Pom Molasses that I found at our local Middle Eastern grocery and had for another recipe, so it was a good way to use things in my pantry, but wasn't a winner for us. I did end up adding a few tablespoons of sugar in the end because it was so tart that I had to take some of the bite out of it. I also used fresh cardamon pods that I threw in with the walnuts when I ground them in my Cuisinart. Was just okay.

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Robin

Cooking Level: Expert

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Reviewed: Jan. 4, 2007

The chicken was very good, but I didn't have enough pomegranite juice. Next time I will make sure I have enough and try again.

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ahoffort

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Reviewed: Dec. 2, 2006

This recipe was so easy and so filling.

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Beth

Cooking Level: Intermediate

Home Town: Fort Polk, Louisiana, USA

Living In: Tyler, Texas, USA

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Reviewed: Nov. 30, 2006

Wow...taste just like the restaurant version! I was truly surprised how easy it was to replicate!!! I substituted cinnamon for cardamom. I put mine in the crockpot after cooking the chicken and onions. I did it for 8 hours on low which ended up burning the top, but the rest was still great.

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Stacie

Cooking Level: Intermediate

Home Town: Fairfax, Virginia, USA

Living In: Pasadena, California, USA

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Reviewed: Oct. 28, 2006

Nobody liked this dish. It was too sweet, it looked odd, and it was grainy. The ground nuts gave it a weird texture, and nobody could stand to eat more then a few bites of it.

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Shawnna

Cooking Level: Expert

Living In: Oak Ridge, Tennessee, USA

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Reviewed: Oct. 9, 2006

Really easy to make, and delicious. The total winner at a recent dinner party. Taking another reviewer's advice, I made double the portion but kept the pomegranate juice quantity the same, substituting water & vegeta seasoning (as I'd run out of stock). It was moist, tender and delicious. As someone mentioned previously, the appearance and aroma while it's cooking is unusual if you're not used to working with these ingredients. I was worried my guests might find it odd-looking, and I'm sure a few did, but they all loved it. :) I made it with some carrot & onion basmati rice, and some Syrian beans (from AllRecipes) and served it with some heated (and olive-oil brushed) Persian Barbari flatbread which I found in the neighborhood. Fantastic. I accidentally posted this review for the Persian Fesenjan recipe, but it belongs here. (woops)

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sputnitsa

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Reviewed: Apr. 24, 2006

What an interesting colour and taste! We didn't add the sugar, and the pomegranate juice was tangy yet still sweet. We added a bit less of the walnuts than called for. I'm sure this recipe could be altered in many ways if you wanted to bulk it up and make it more 'stew-like', by adding potatoes and carrots, however we quite enjoyed it as it was!

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Ashley

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Reviewed: Mar. 24, 2006

I modified this somewhat. I doubled the recipe for a Persian New Years Eve Party and after I began making it realized that I had forgotten to buy double the Pomegranite Juice - so for the additional 4 cups juice that I needed I added Chicken Buillion - so I ended up with 4 cups of each for the double recipe. What a hit this was! (and not purple this time without the extra juice! I had made this dish before using a different recipe that also called for cubed Summer (is that the Orange?) Squash. The Orange Cubes give it a nice touch of color and flavor! People raved! Yum!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Feb. 1, 2006

WOW!!!!!!!!!! First I thought the chicken would dry out because of the initial dry cooking. Then I thought the combination smelled kind of weird. I was worried. Then when it was finally done and i tried it... Delicious!!!! My husband is persian and he loved it. Don't forget to serve it with basmati rice.

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Katia

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Reviewed: May 1, 2005

Amazing! Just made it last night for diinner. A few simple ingredients and a bit of patience - and you'll get yourself a tangy-tasting, unbelievably tender and juicy chicken. My boyfriend is very basic-food guy, and i wasn't sure that he would like this exotic taste, but he just couldn't get enough. I also added some black pepper to give it a bit of a kick.

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OKSANA81

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Reviewed: Apr. 22, 2005

Wow! I made this with pomegranate paste/Molasses found in Jon's, simmered for about 2 hours over LOW heat, walnuts start releasing its oil by the end, It has a brownish purplish color that taste amazing, don't forget to stir it occasionally. I served it with white rice and sour pickles.(We like tart stuff so I didn't add the sugar either). Thanks!

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