Walnut & Pomegranate Stew - BeeaaB - MyBeeaaB

First, put 4 tablespoons (24 grams) of olive oil in a suitable container on low heat. Finely chop 100 grams of onion and add half of it to the oil. Fry a little until the onion is soft. Then we add 350 grams of chicken, which we cut into desired sizes, along with half a teaspoon (1 gram) of turmeric to the onion and fry it a little. Then we add a little water and 0.2 grams of saffron and half a teaspoon (2 grams) of salt and let the chicken cook on low heat. When cooking chicken, the less water we add and the milder the heat, the better the taste of the chicken. If needed, we can put a flame spreader under the pot so that the chicken cooks with little water without sinking. Then, in another pot, roast 220 grams of ground walnut kernels on low heat for 10 minutes until its raw taste is obtained. During this time, we must stir the walnuts regularly. Then we add water and let the walnuts cook with half a teaspoon (2 grams) of salt until the oil separates and floats on top of the water. At this moment, we add the chickens and let it cook for another half hour. After that, add 2 tablespoons (18 grams) of pomegranate paste, 7 tablespoons (56 grams) of white sugar and 40 grams of water and wait for it to cook on a low heat until it melts. During this time, we fry the other half of the onion in 2 tablespoons (12 grams) of olive oil until it becomes crispy, and in the last 10 minutes, we add the hot onion to the stew.