INGREDIENTS
4 cups
walnut pieces
2 1/4 lb
to 8 chicken thighs
1 tsp
ground turmeric
1 serving
sea salt and pepper
3 tbsp
olive oil
1
onion
4 cups
cold-pressed pomegranate juice
1/4 cup
pomegranate molasses
1/4 tsp
saffron threads
1 tsp
granulated sugar
1 serving
pomegranate seeds
1 serving
mast-o khiar
1 serving
salad-e shirazi
1 serving
polo ba tahdig