I've had versions of this dish in various restaurants, but never attempted it at home before. I found a lot of recipes online and cobbled together a best of breed. This recipe isn't difficult, but it does take about 4 hours from start to finish.

2 large boneless skinless chicken breasts, rinsed, cut in chunks or pieces
2 medium onions, peeled, finely sliced
3 cups shelled walnuts
1/2 cup of pomegranate syrup
2 Tbsp sugar, or to taste
1/4 teaspoon turmeric 
Vegetable oil or ghee
Salt and pepper to taste
Water

1. In a dry sautee pan, gently toast walnuts. Take off heat and cool.

2. Finely dice onion and sauté in 4 tablespoon ghee until evenly, golden brown. Take extra precaution to not burn the onion or have the edges black. Once complete, strain onion from the ghee and discard it.

3. Place walnuts and two cups of water in a blender and blend until liquefied with small granules. Add more water if the mixture is not runny.

4. In a large stew pan, over medium-high heat, bring the above walnut mixture to a gentle boil, constantly stirring to prevent settling of the walnut on the bottom of the pot and also to prevent the mixture from boiling over. Add cold water to the mixture as necessary to create a runny consistency. Bring the heat down low and continue to stir.

5. After an hour of simmering, add onions, ½ tsp. salt, and pomegranate syrup to the mixture and continue to stir.

6. Simmer over low heat for another hour to allow the walnuts to exude their natural oils. Be sure to stir every 15 minutes to prevent the mixture from burning the bottom of the pot. The finished consistency should be similar to runny oatmeal; if not, add cold water to the mix until a runny consistency is achieved. If the mixture has too much liquid, continue to boil until the excess liquid evaporates.

7. Meanwhile, in the frying pan you used earlier for the onions, heat oil and lightly brown chicken pieces. Sprinkle with turmeric and ½ tsp. salt. Do not fully cook pieces.

8. Taste the walnut mixture and add sugar (sweet) or more pomegranate syrup (sour) to taste.

9. Add chicken and all of the juices and oil to the walnut mixture and continue to cook for another hour.

10. Taste the stew and add more salt or sugar to taste.

Enjoy with basmati rice. Eat cold leftovers with pita bread.