1 kg chicken pieces
500 grams Ground walnuts
4 small onions
4 glasses Pomegranate juice (or 5 tablespoons of pomegranate paste)
2-3 tablespoons sugar
1/2 cup of cooking oil
1/2 teaspoon Salt
Pour 5 glasses of hot water in a pan and bring to boil. Add salt, ground walnuts and pomegranate juice or paste. If pomegranate juice or paste is sour, add 2-3 tablespoons sugar to the khoresht.
Turn heat down and let boil slowly for about 45 minutes adding more hot water if needed.
Peel onions and slice thinly. Fry in oil until slightly golden.
Wash chicken pieces and fry in onions with 1/2 teaspoon turmeric until color changes. Add these to the Khoresht and let slowly cook for another 30 minutes.
Care should be taken to cook the khoresht long enough so that the oil in walnuts comes out and the mix becomes quite thick. Khoresht Fesenjan should be served with plain rice (Polow or Chelow).