Peel onions and slice thinly. Fry in oil until slightly golden. Wash chicken
pieces and fry in onions until color changes. Add 3 glasses of hot water
and bring to boil. Turn heat down and let boil slowly for about 30 minutes
adding more hot water if needed.
Add salt, ground walnuts and pomegranate juice or paste (if using
pomegranate paste, add 2 more glasses of hot water and bring to
slow boil). If pomegranate juice or paste is sour, add some sugar
to the khoresht.
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 white rice.