From the Cookbook by: Lamees Ibrahim entitled, The Iraqi
Fasanjoon (Chicken in Pomegranate and walnut sauce )
2 Chicken Breasts, cubed
1 onion, finely chopped
1 cup of walnut halves
¼ tsp ground black pepper
Salt to season
1 cup hot water
½ cup pomegranate molasses
1 tbsp sugar (optional)
1-2 tbsp tahini (sesame paste)
Flour (for dusting chicken)
“This dish is most probably Iranian in origin. It reached the kitchens of Baghdad from the cities of Najaf and Karbala, where a number of Iranians would visit the holy shrines and would often stay for a period of time. Also, there were numerous marriages between the Iraqis and Iranians, which was another route for the Iranian dishes to reach Iraqi kitchens.
In a saucepan , heat the oil. Add the chopped onion and cook until soft. Season with a little black pepper.
Add the walnuts, Pomegranate molasses , hot water, tahini, sugar (if using) and salt, bring to boil.
Meanwhile , sprinkle a little flour over the pieces of chicken and fry till golden and crispy. Dry on a paper towel.
Add the chicken to the sauce and cook over medium heat for 20 minutes. Turn down the heat and simmer until the sauce is reduced and thickened. (allow 5-8 minutes)
Serve with white rice
Lamb can also be used instead of chicken.”
I don't know if this helps but it is some info.