Entree: Iran – Mazandaran – آغوزه مسما ➤ Aghouze-Messeama (Mazandarani walnut and chicken stew braised with saffron, dried lime, and sour-sweet seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 45 min

Total 1 hr

Ingredients

- 6 bone-in chicken pieces (thighs and drumsticks), approx. 2.5 lb (1.1 kg) total
- 3 tbsp (45 ml) vegetable oil
- 2 large yellow onions, thinly sliced, about 10 oz (280 g)
- 3 cloves garlic, minced
- 1 tsp (2 g) ground turmeric
- 1/2 tsp (1.5 g) ground cinnamon
- 1/2 cup (55 g) walnuts, finely ground
- 1 tbsp (16 g) tomato paste
- 2 cups (480 ml) chicken broth or water
- 2 tbsp (30 ml) pomegranate molasses (or 2 tbsp lemon juice for a sharper sourness)
- 2 dried limes (limoo omani), pierced several times with a fork
- 1/8 tsp (0.5 g) saffron threads, crushed and infused in 2 tbsp (30 ml) hot water
- 1 tbsp (12 g) sugar (optional, to balance acidity)
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley or cilantro, chopped, for garnish

Instructions

1. Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken pieces with a little salt and brown them on all sides in batches, 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onions to the pot, and sauté until golden and soft, about 10–12 minutes. Add the minced garlic and cook 1 minute.
3. Stir in the turmeric and cinnamon, then add the tomato paste and cook 1–2 minutes to remove raw flavor. Add the ground walnuts and mix thoroughly to combine with the onion-spice mixture.
4. Return the browned chicken to the pot. Pour in the chicken broth, pomegranate molasses, and pour the saffron infusion over the top. Add the pierced dried limes, sugar (if using), and season with salt and pepper.
5. Bring to a gentle simmer, cover, and braise over low heat until the chicken is tender and flavors have melded, about 35–45 minutes. Check once and skim any excess fat if necessary.
6. Remove the dried limes, taste and adjust seasoning with salt, pepper, or a splash more pomegranate molasses or lemon juice for brightness. If the sauce is too thin, uncover and simmer a few minutes to reduce; if too thick, add a little hot water.
7. Garnish with chopped parsley or cilantro and serve hot with steamed saffron rice or a rustic flatbread.