Rub all chicken pieces with salt & pepper to taste and with Fesenjan Spices.
In a PAN, heat 1 tbsp oil. Fry onions until slightly golden. Add chicken pieces and fry them on all sides until light brown. Set aside.
In a large POT, add ground walnuts.
Add 4 cups of water to the walnuts, mix well, cover, and bring to boil. Cook over medium-low heat for 30 minutes. Stir frequently.
Stir in salt and pomegranate molasses to taste. The flavor should be tangy and a bit sweet. If the sauce appears too sour, add sugar until it's just fine for you. Cook over medium-low heat for 30 minutes. Stir frequently.
Add the chicken and onions to the POT, cover, and cook over medium-low heat until the chicken is cooked.
Serve Fesenjan with rice, and optionally fresh herbs and pomegranate seeds.
*) If you can’t find pomegranate molasses, cook 4 cups of pomegranate or cranberry juice (100%) with 2 tbsp sugar over low heat for about 2 hours until it reduces to 1 cup of thick syrup. Stir frequently.