Nardoon Stew

If you are using goose or duck meat, you should first fry it in oil and then cook it. While frying this sort of meat, you shouldn’t use too much oil. If you are using chicken, cook it along with an onion sliced in 4 pieces, 2 garlic cloves, some pepper, turmeric, salt, and 3 glasses of water.

After the chicken is cooked keep half of the sauce to use inside the stew. Put the pot on medium heat and pour some oil in it till it gets hot.

Then pour the finely-chopped onions and sauté them till the color turns gold. Add the turmeric to the onions and sauté it a little.

If you want to use plum in your stew, make sure to soak them for a while and then add them to the onions. Pour the fresh or dried pomegranate on the onions and sauté for a few minutes until the pomegranate changes color.

Add the chicken stock and allow it to cook for about half an hour. Then taste the sourness of the stew. If the sourness wasn’t enough, add some pomegranate molasses too, or you can add some sugar to make it sweet-and-sour if you like.

Then add the cooked chicken to the stew and if you feel that the sauce is too thick, pour a cup of hot water in it but the stew should not be too thin overall. Season it with salt and pepper and allow it to cook for a while. Serve this stew along with steamed white rice and enjoy the sour flavor.


  • Medium-sized chicken 1
  • Pomegranate Molasses 2 tbsp
  • Medium onions 3
  • Pomegranate 350 g
  • Black or White Sugar (If pomegranate is too sour)
  • Plum necessary amount
  • Salt, pepper, and turmeric necessary amount