• Chicken pieces, 1-1.5 kgs (some prefer Duck!)
• Ground walnuts, 500 grams
• 3-4 onions
• Pomegranate juice, 3-4 glasses (or 4-5 spoons of pomegranate paste)
• Sugar, 2-3 spoons
• 1/2 cup of cooking oil
• Salt

Chop onions into thin pieces and fry in oil until slightly golden. Wash chicken pieces and fry in onions until color changes. Add 3 glasses of water and bring to boil. Turn heat down and let boil slowly until chicken is half-cooked, adding more water if needed.

Add salt, ground walnuts and pomegranate juice or paste (if using pomegranate paste, add 2 more glasses of 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.