Grind the walnuts and saute them in a pan.
Saute diced onions in a pot.
Pout the meat in the pot and cover it with water.
After the chicken is half cooked (after 1.5 hours) add walnuts to the pot.
Add pomegranate paste
Add a pinch of salt and pepper.
Taste your stew and add sugar is needed to moderate the sour taste.
Cook your stew on a low heat and wait for 4 hours until the walnut’s oil leaks into the pot.
Serve Fesenjoon with a dish of rice.