Ingredients: Walnut 500 Grams Chicken Breast 3 Pcs Pomegranate Paste 2/5 Cups Salt 1 Table Spoon Sugar 1 Table Spoon-Optional (If you like Sweet & Sour Taste) Required Equipment Electrical Grinder Preparation: Grind all the walnut using the electrical grinder and keep grinding them until they turn to a smooth paste without leaving any hard parts left in the paste. Transfer the walnut paste into the cooking pot and add 9 cups of water and mix them well using a manual mixer. Cover the pot and let it boil under the medium heat. We need to boil the mixture until the walnut changes in colour into dark brown and all the walnut oil to come up over the walnut. Don’t forget to keep mixing the boiling walnut once in a while to prevent sticking at the bottom of pot. (It almost needs around 3 & half to 4 hours until the walnut changes in colour and the oil comes up over the walnut). Once the walnut oil has come at the top of the walnut, it is time to add the pomegranate paste as well as the salt; cut the chicken breast in medium pieces and add them to the walnut as well and mix well. keep cooking them for 1 & half hours again. Once you see the chicken is all cooked and your walnut mixture has started to becoming thick, for those who like to add the sugar it is time to add it and mix well, remove it from the heat and the food is ready to be added to the serving plate. For more info & step by step preparation with pictures, visit my blog: http://http://butterbreadandstews.com/recipe/fesenjoon-stew/" rel="nofollow">http://butterbreadandstews.com/recipe/fesenjoon-stew/