Walnut & Pomegranate Stew - BeeaaB - MyBeeaaB

First 4 tablespoons (24 g) of olive oil in a suitable container over medium heat. Crush 100 grams of onion and add half of it to the oil. Bake a little until the onion is softened. Then add 350 grams of chicken to the desired size, with half a teaspoon (1 gram) turmeric to the onion and saute a little. Then brew a little water and 0.2 grams of saffron and add half a teaspoon (2 grams) of salt and allow the chicken to cook over medium heat. When cooking the chicken, the less the water we add and the milder the heat, the better the taste of the chicken. If needed, we can put the flame player to cook without low water. Then, in another pot, we saute 220 grams of the milled walnut for 10 minutes until it tastes raw. During this time we have to stir the walnuts regularly. Then add water and allow the walnut to cook half a teaspoon (2 g) of salt until the oil is removed and on the water. At this moment we add the chickens and allow it to cook for another half hour. Then add 2 tablespoons (18 grams) of pomegranate paste, 7 tablespoons (56 grams) of white sugar and 2 grams of water and wait for a gentle heat to fall. During this time, saute the other half onion in 2 tablespoons (12 g) of olive oil to get crisp and add hot onion to the stew in the last 10 minutes.