Chicken Fesenjan Chicken with a      Walnut - Pomegranate Sauce Walnut Sauce is one of the hallmarks of Persian cuisine. The Pomegranate gives it a wonderful fruitiness. Fesenjan is usually made with Duck. However, domestic American Duck is usually much too fatty. If you can get "wild" game, you in for a real treat. Otherwise, Chicken makes a delicious substitute. 3 lb Chicken (cut into 8 - 12 pieces) (bone in) 2 Tbls Ghee OR Oil 1 cup Onion (finely chopped) 2 cups shelled Walnuts (very finely ground) 2 cups water 1 1/2 cups Aloo Bukhara (Persian dried Plums)      (soaked in 1/2 cup warm water) 1/2 tsp Salt 1/4 tsp ground Turmeric 1/4 tsp Advieh (see below) 1/3 cup Pomegranate concentrate ADVIEH 1 tsp edible dried Rose Petals 1 tsp ground Cinnamon 1/4 tsp ground Cardamom 1/4 tsp ground Clove 1/4 tsp ground Ginger Store in a small glass jar 1. Heat large frying pan, add Ghee OR Oil, add chopped Onion, saute 5 minutes until golden. 2. Lay Chicken pieces skin-side-down on top of onion base. Cover, lower heat, Simmer 10 min. 3. Turn chicken, Add ground Walnuts Re-cover, simmer 5 minutes 4 Add Water Mix well, bring to boil, re-cover, lower heat, simmer 15 min. 5. Add Aloo Bukhara with the soaking liquid, Add Salt, Turmeric & Advieh. Mix well, bring to boil, re-cover, lower heat, simmer 25 min 6. Add Pomegranate Concentrate Mix well, bring to boil, re-cover, lower heat, simmer 10 min 5. Remove from heat, leave cover on, let sit 10 minutes so Chicken re-absorbs liquid 6. Serve