Dry roast walnuts for 5-6 minutes on medium flame and make a paste in food processor by adding ¼ cup water. Add couple of tablespoon more water if required.

Fry the sliced onion in oil till light golden brown.

Add chicken pieces in the pan and mix with onions.

Fry them for 4-5 minutes over medium heat.

Top it with Walnut paste, pomegranate molasses, tomato paste, salt, black pepper and cook them over medium-slow heat for 15 Minutes. Stir in between.

Now open the pan and simmer the pan further for 5-7 minutes till sauce thickens and chicken is cooked.

Serve the Fesenjan in a dish and top it with more pomegranate seeds. Enjoy the dish with Persian steamed rice.