Traditional Azerbaijan Pomegranate Churchkhela & Village Chicken Salad

This recipe brings the rustic charm of the mountains to your kitchen, featuring hand-strung walnuts dipped in a rich pomegranate glaze and a hearty, farm-fresh chicken salad.

Servings 8 persons Difficulty Medium desserts fruit poultry sweets 120 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Traditional Pomegranate Churchkhela You Can Make Yourself:

Pomegranate Base:
💧 2 liters Freshly pressed pomegranate juice (strained)
🍯 300 g Granulated sugar


Thickening Agent:
🍞 200 g Fine wheat flour
🥣 100 g Corn starch


The Core:
🌰 500 g High-quality walnut halves
🥣 Heavy-duty cotton thread and a large sewing needle

Instructions

👩🏻‍🍳 Preparation Steps for Traditional Pomegranate Churchkhela:

1. Prepare the Walnuts: Using a needle and heavy-duty thread, carefully string the walnut halves together. Create strings about 20–30 cm long, leaving a large loop at the top for hanging.
2. Juice Reduction: In a large pot, bring 1.5 liters of pomegranate juice and the sugar to a gentle boil. Simmer for 15 minutes to concentrate the flavor.
3. Create the Slurry: Whisk the remaining 500 ml of cold juice with the wheat flour and corn starch until perfectly smooth. This "white powder" mixture ensures a clear, flexible coating.
4. Thicken the Mixture (Tatara): Slowly pour the flour slurry into the boiling juice, whisking constantly to prevent lumps. Continue cooking on low heat, stirring continuously with a wooden spoon for about 20–30 minutes until the mixture loses its raw flour taste and becomes thick, dark, and glossy.
5. Dipping: Dip each walnut string into the hot pomegranate mixture. Use a spoon to ensure the walnuts are completely coated.
6. Drying: Hang the strings on a rod in a well-ventilated, dry place. Let them drip and dry for 3–5 days until the surface is no longer tacky and the coating is firm but elastic.

Ingredients 2

📌 Ingredients for Village-Style Chicken and Sweet Corn Salad You Can Make Yourself:

The Proteins:
🍗 500 g Chicken breast
🥚 4 large Eggs


The Base:
🥣 400 g Sweet corn kernels (freshly boiled and removed from the cob)
🥔 3 medium Potatoes
🥕 2 large Carrots


Dressing and Herbs:
🥛 250 g Mayonnaise (or a mix of sour cream and thick yogurt)
🧅 1 bunch Fresh scallions (finely chopped)
🌿 1 bunch Fresh dill (finely chopped)
🧂 Salt and black pepper to taste

Instructions 2

👩🏻‍🍳 Preparation Steps for Village-Style Chicken and Sweet Corn Salad:

1. Separate Boiling: Boil the potatoes, carrots, and eggs in salted water until tender. In a separate pot, boil the chicken breast with a bay leaf until fully cooked. Prioritize boiling separately to ensure the vegetables retain their structure and the chicken stays succulent.
2. Corn Preparation: Boil the corn cobs until the kernels are sweet and tender. Once cooled, use a sharp knife to strip the kernels from the cob.
3. The Chop: Once all components are cooled, peel the potatoes and carrots. Dice the chicken, potatoes, carrots, and eggs into uniform, bite-sized cubes (approx. 1 cm).
4. Assembly: In a large mixing bowl, combine the diced chicken, vegetables, eggs, and sweet corn.
5. Seasoning: Add the finely chopped scallions and dill. Incorporate the mayonnaise gently, folding the ingredients together to avoid mashing the potatoes.
6. Final Touch: Season generously with salt and black pepper. Garnish with a sprig of fresh herbs before serving cold.

Watch the recipe video