Fesenjan

8 oz walnuts
2 T butter
3 T olive oil
2 lbs boneless skinless chicken, cubed, patted, and well salted
2 medium yellow onion, chopped
2 C chicken broth
5 T pomegranate molasses
8 t sugar
1/2 t turmeric
1/2 t cinnamon
1/2 t nutmeg
1/2 t black pepper
salt

Toast walnuts at 350 for 8-10 mins.
Once cooled, pulse in food processor until finely ground.
Heat 1 T butter and 2 T olive oil over medium high and brown chicken.
Remove chicken, add 1 T butter and 1 T oil, and sauté onions.
Add browned chicken and chicken broth.
Bring to a boil, reduce heat, and simmer 30 mins.
Add walnuts, pomegranate molasses, sugar, and spices.
Cook on very low heat for 1 hour, stirring every 20 mins.
Salt to taste and serve with rice.

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