4 pieces chicken breasts
1 lg. onion
2 c. powdered (finely crushed) walnuts
2 c. pomegranate paste
4 med. carrots
Salt, pepper, pinch of saffron
1 tbsp. tomato paste

Grate the onion; fry it until golden brown. Cook the carrots; smash them. Mix smashed carrots, golden onions, pomegranate paste, walnuts, salt, pepper and saffron. Let it cook very slowly for over or more than an hour. This should be continued until the walnuts are soft. Cook the chicken with onion, salt and pepper. Add the sauce made above and let it simmer for a while. Prepare some rice. Serve Fessenjam and rice together. Serves 4.