First of all: this classic Persian dish, whose name translates as Enjoy, and you will live, tastes best if you prepare it the day before and then serve it warmed up - practical when you have guests, since 100% preparation.
Heat the clarified butter, fry the chicken breast fillets well all over, then place in an ovenproof dish. Leave the fat in the pan. Finish cooking the chicken breast fillets in the oven at 180 ° C in 20 minutes (this is not necessary if the dish is not served warm until the next day).
In the meantime, prepare the walnuts as follows: Roughly chop 1/3. Grind 1/3. Grind 1/3 in an old coffee grinder until you get a walnut butter (if you don`t have an old coffee grinder, you grind 2/3 of the nuts). Roast the chopped and ground nuts in the pan, remove. Peel and dice the onions, fry in the fat until translucent. Deglaze with the juice of 4 pomegranates (together about 400 ml; to do this, squeeze the pomegranates like oranges), add the nuts and walnut butter, season with salt and pepper.
Mix saffron with a little sugar and grind in a mortar. Mix with a dash of white wine (with water if necessary), let it steep. Mix in the sauce after 10 minutes and stir in the cinnamon.
Simmer for 20 minutes, if necessary dilute with water, season with lemon juice and possibly with a little pomegranate syrup (grenadine), then pour the sauce over the chicken breast fillets. Cover in the oven for 45 minutes at 180 ° C or longer at a lower temperature.
Serve with rice, preferably with saffron rice.
As already written above: The dish can be finished the day before and warmed up the next day, because the sauce will then slowly sink into the meat. If necessary, be very careful with the chicken breast fillets, because the fillets have become so tender that they disintegrate easily, take them out of the mold, dilute the sauce again with a little water and submerge the fillets again.
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