Ingredients: 
2 large onions, chopped or sliced 
2 table spoons cooking oil 
2 1/2 cups finely ground walnuts 
1/2 cup pomegranate sauce (Robe Anar)
1 whole chicken, cut up 
2 cup water 
1-2 teaspoon salt 
1 cup dried yellow prunes (Aloo Bokhara), washed

Method: 

Sauté the onions in the cooking oil until golden brown. Add the chicken parts to the onions. Brown all sides. Add the salt.  Add the prunes on top of the chicken. Add the ground walnuts. Add the pomegranate sauce. Pour the water on top of the ingredients and let them cook for 20 minutes. The color of the stew 
will turn brown and some oil from the walnuts will gather on the top of the mixture. That is when the stew is ready. Taste the stew and if the taste is too sour you may add some sugar to taste.

Note: The stew is usually server with rice. The Prunes and the pomegranate sauce can be bought at the persian food stores.