Khoresh Fesenjan that combines two super foods that their nutritional benefit has come to light in this part of the world in the recent years: Pomegranate and walnuts. The flavor is like no other, it is tangy with a hint of sweet.The common ingredients used in all of these methods are walnuts and pomegranate concentrate, we used the Bolero Pomegranate fruit extracts, which gives all the credit for the amazing tangy sweet flavor of this recipe.

1, Sauté onion until translucent.

2, Add chicken pieces to the onion, and season them with salt and pepper cinnamon. Cook for a few minutes.

3, Turn chicken pieces after a few minutes.  Add  1/2 cup of water.  Cover and cook for 30 minutes, or until is fully cooked.

4, Meantime, grate half of the walnuts and chop the rest of it.

5, Take the chicken out of the pot, add the walnuts to the gravy, boiled them for a sec in slow heat and add the Bolero Pomegranate powder to the mix, if you find it too thick add a bit of water, also this is the time where you can add a bit lemon, based on your taste. My trick is to add a bit of saffron water to the mix. (soak saffron in 100ml hot water till the taste and color infuse the water.)

Make sure you stay on top of it during this process.  As the mixture thickens, it can easily burn.  This process might take a little while. Once you see a layer of oil forming on top of the walnuts the hard work is pretty much done. You can actually see the oil rise through the bubbles.

5, Put back chicken pieces to the pot, making sure that each piece is submerged in the stew. Cook for a few minutes longer so that the flavors incorporate and chicken warms through.

Serve Khoresht Fesenjan over rice.