Persian Pomegranate Chicken 🥘✨ (Morgh Nardooni)

Persian Pomegranate Chicken (Morgh Nardooni) Tender, sweet, and tangy - this pomegranate glazed chicken is the ultimate cozy weeknight or weekend meal. Ingredients: 3 lbs chicken breast (chicken thighs work great too!) 1/2 white onion, finely chopped 4 cloves garlic, smashed 1 cup pomegranate molasses 1 tbsp dried oregano 1/2 tsp sumac 1/2 tsp golpar (optional) Salt & black pepper, to taste 1/2 cup walnut halves (~50g), roughly chopped 1–2 tbsp olive oil Fresh pomegranate seeds (for garnish) Cooked saffron rice (for serving) Instructions: 1. Slice your chicken against the grain for maximum tenderness. 2. In a baking dish, layer the chopped onions, chicken, smashed garlic, pomegranate molasses, oregano, sumac, salt, and pepper. 3. Add most of the chopped walnuts directly into the dish and mix everything thoroughly so the chicken is fully coated in the marinade. 4. Pro Tip: For the absolute best flavor, cover and refrigerate overnight to let the spices and tangy molasses penetrate the meat! 5. When ready to bake, sprinkle the remaining walnuts on top and drizzle with olive oil. 6. Bake uncovered at 375°F (190°C) for 1 hour, until the chicken is cooked through and beautifully caramelized. 📌 Cookware Tip: I’m using a heavy ceramic baking dish, which takes longer to heat up and takes about 60 minutes at 375°F. If you’re using a metal pan or glass dish, check your chicken around the 40–45 minute mark! 7. Serve hot over a bed of fluffy saffron rice and top generously with fresh pomegranate seeds. Save this recipe for your next cozy dinner! #homecooking #dinner #easyrecipe #recipeoftheday #cozy