Winter Pomegranate Walnut Stew

January 3, 2014 | 13 Comments

Being half Persian has exposed me to the culinary cuisine of Iran. Since I try to implement a healthy life style in my cooking, I now just make a few minor adjustments to the Persian recipes so they maintain their incredible taste but minus the extra fat. Most of the Persian recipes call for what is usually in a Mediterranean diet, and therefore naturally nutritious. One of my most favorite dishes is an autumn/winter stew made with walnuts and pomegranate. Pomegranates are celebrated in the culture since they represent fertility, abundance, life force, royalty, knowledge and the feminine. This incredible delicious stew is equally as savory in it’s vegetarian method which is the way I usually prepare it. The chicken can be substituted with butternut squash or eggplant. The dish is best with Persian style basmati rice (recipe on this coming soon), and the other usual condiments one finds in this region like fresh flat bread, feta cheese, walnuts, and fresh Perisan style greens. To make sure the stew is at it’s optimal, make sure to use fresh squeezed pomegranate juice available at most farmers markets or grocery stores. The combination of sweet and savory makes this a dish to remember!  You can order the Pomegranate Paste or hit a middle eastern market.

For more organic and all-natural recipes, see The Local Rose.

Shiva Rose, Pomegranate walnut stew

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Persian Pomegranate Walnut Stew, Shiva Rose


Shiva Rose, Persian recipes

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pomegranate walnut stew, shiva rose

1 Large onion
2 cups walnuts

4 pieces of chicken (thigh or breast)
1 cup pomegranate paste in 1/2 cup water
1 cup pomegranate juice (fresh is best)
1 cup peeled and chopped butternut squash
2 Tbs sugar (I use coconut sugar)
2Tbs tomato paste
1 Tsp Turmeric
1 Tbs Saffron dissolved in 1 Tbs warm water
olive oil
1) Grind up walnuts in food processors.
2) Toast them in a frying pan until golden. No oil
3) Sauté onion in a dutch over or pot until golden. Add chicken and turmeric and salt and cook until slightly brown and golden.
4) Add walnuts cook for a few minutes then.
5) Add pomegranate paste and water.
6) Add tomato paste and butternut squash.
7) Add Pomegranate juice and sugar.
8) Cook and stir all ingredients well.
9) Add salt.
10) Let simmer on low for an hour and half or until cooked down a bit and chicken is done. Watch the stew and add water or pomegranate juice if it gets too thick.
11) Add saffron at end and pomegranate seeds for garnish.
12) Add salt or more pomegranate paste depending on taste, also lemon if needed.
For Vegetarian version just omit chicken and add extra squash. Can also add roasted eggplant. Serve with white basmati rice.



  1. Lovesteph says:

    Dearest Shiva, this is really the best blog ever!!! I just spent an hour looking at all the things you have here. Really, it’s a treat. Lots of love to you!!

  2. Yulia Panyak says:

    I love your dress, shiva!

  3. Hilary Rubens says:

    Hi beautiful shiva,
    what is pomegranate Paste? is it bought or made?
    this recipe sounds amazing and i want to make it asap!

    • Shiva Rose says:

      Hilary it is a paste made from pomegranates and sold in middle eastern grocery stores. I will add a link to the post on where you can purchase it. Thank you for the great question.

  4. Meg says:

    Ah! Lovely images to accompany the recipe. I do so hope one day to see a Local Rose cookery and lifestyle book. I am dreaming it up right now. Happy Happy New Year, this soup is on the menu to create for the week end. Keep you posted (will be attempting the veggie version) Bless on! Continued love from Arizona.

  5. Holly Jean says:

    love this! <3 <3

  6. Mel says:

    I love this.

  7. Tony Milano says:

    omg……salivating :))))))) Thank U..will let you I do when I make it!!!

  8. anastasia says:

    oh it all sounds so delicious – gorgeous photos! I love Pomegranates…my parents are from Cyprus so when they arrived in Australia they planted a tree in their garden – we all enjoy this jewel of a fruit!

  9. Golriz says:

    My dearest Shiva, I love your fesenjoon recipe, in fact it’s my favorite persian stew because of the POMEGRANATE. there is another recipe with POMEGRANATE I love that i learned from my mom, it’s a soup, or AASH made with lentils, pomegranates, and beets. It’s simple, so delicious and healthy, we should make it for your girls sometime! I love your blog so so much!

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