recipes from the escobosa kitchens


A special Persian dish for festive occasions.

Source: Bret Lobree


Ingredients for about 4 people

  • ½ kilogram finely ground walnuts
  • ½ liter pomegranate syrup
  • ½ liter water or chicken stock
  • 2 pounds chicken pieces, preferably boneless thighs
  • 1 medium onion, chopped
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • sugar
  • salt & pepper to taste
  • lime juice to taste
  • olive oil
  • saffron


  1. Heat oil over medium heat in a large Dutch oven.
  2. Add onions and sauté until wilted and translucent.
  3. Add cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes.
  4. Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron.
  5. Adjust sugar and salt to taste.
  6. Bring to a low boil and simmer 1/2 hour.
  7. Add chicken and simmer on low heat another 30-60 minutes.
  8. Halfway through the cooking time, add the lime juice to taste.