Fesenjoon - Iranian food- Walnut and pomegranate chicken

Fesenjoon is one of my favorite Iranian dishes. It's essentially a stew made from ground walnuts, pomegranate molasses. My mother uses steak sauce in her fesenjoon which isn't really traditional, but since she moved  from Iran to a small country town in Australia 30-something years ago, they didn't really have pomegranate Molasses so she had to find a substitute. Steak sauce is made from apples so it goes quite well. My mothers cooking is always the best, but here is a rough idea of how to make fesenjoon.

Ingredients (rough estimates):

Cut chicken thigh 1 kg (I used a mix of wings, drumsticks, thighs, really whatever you have)

1-1 ½ packets of walnuts finely blended x2

1 large onion chopped fried in olive oil

½-1 bottle Steak sauce

2 teaspoons Turmeric

1 tablespoon chicken stock powder (mix, add to taste)

Chicken liquid stock (I think about 1L)

Pomegranate molasses to taste (I put a 2 tablespoons) 

Method:

Blended walnuts

 Fry the onion and gently brown the chicken. Add the other ingredients to the pot. 

Fry onions

Brown the chicken

Mix together, put in casserole dish and put in preheated oven at 170* for 1hr and 15mins or keep on the stove top on a low heat instead of the oven if you prefer to use a large stove top pot.

 I like to eat fesenjoon with Zereshk Polow (Rice with barberries) and natural yogurt.