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Use skinless, boneless chicken breasts.
Prepare rice.
Prepare medium onions, peeled and chopped finely.
You need to prepare ground walnut.
Provide pomegranate molasses.
Prepare sugar (this amount is adjustable: base on your prefer can be more or less).
Prepare cinnamon.
Use turmeric.
Provide saffron water.
Prepare olive oil.

In a dry pan, over a low heat roast ground walnut, stir it frequently and don't leave it, because if it burns, taste will change. Roast it for about 8-10 minutes until it is golden..
Then, add 2 cups of water or 2 chicken stock cubes. Cover the pot with lid and let it to cook on low heat for 5 minutes more..
Heat a pan over medium heat, once hot, add chopped onions. Stirring occasionally. Cook it until soft..
Add chicken pieces to onions with some turmeric, that will take away meat smell..
Once chicken meat is soft,.
Add walnut sauce,.
Spices, sugar.
And pomegranate molasses..
Stir it. Allow to cook over a low heat for about 30 minutes or until desired thickness is reached..
This dish has sour/sweet taste but yet if you prefer more sweet or sour taste, you can adjust seasoning. Serve Fesenjan with polow and garnish it with pretty pomegranate seeds. Bon a petit..
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Ingredients.

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