About this recipe: A lot of oil will come to the top of the dish. Don't worry, this is normal - it is the oil from the walnuts. Most supermarkets carry pomegranate juice, or you can find the syrup in Middle Eastern shops.
The real persian version looks like the picture I'm posting, hopefully you can see it. When you cook this dish it's gonna look quite oily, but it's all because of walnut, and the color comes from pomegranate syrup, nothing scary! You can also use meatballs in this stew instead of chicken. - 12 Sep 2014
I am Iranian,and I find this recipe missing sugar. There are different versions of this dish in Iran; at North people make it tart, in Tehran it's more sweet and in west they make it sour and sweet. I personally like the latter. For having that fabulous sour & sweet taste you need less pomegranade paste and some sugar (usually 2-3 spoon sugar for 5-6 spoon paste for 2 lb chicken) Though it depends on your taste. Anyhow I thought you might find it work better for you. - 06 Mar 2007 (Review from Allrecipes US | Canada)
This dish is fit for a Sultan,or the King of your house. Very easy to prepare. I served it over basmati rice. My husband is from the middle east & he said it was as good as any he has ever had!We found the Pomegranate syrup at the middle eastern store-it was called pomegranate molassas. Don't be put off by it's sweet appearance-this dish is a sweet & sour masterpiece,in looks as well as taste! - 23 Mar 2004 (Review from Allrecipes US | Canada)