Fesenjan Stew with Tahchin Rice

Method

1. Season the chicken with onion powder, black pepper, salt and brewed saffron and place it in the refrigerator.
2. Puree 200 g of walnuts with 1 medium onion until completely smooth, so the stew becomes more uniform and the walnut oil is released.
3. For this you can use an electric meat grinder, a food processor or even a heavy stone mortar.
4. Pour the walnut and onion paste into a pot and fry it for 10 minutes without oil until it darkens slightly.
5. Add 1 cup of pomegranate paste and stir.
6. Taste the mixture: if it is too sweet, add more pomegranate paste; if it is sour, add sugar.
7. Add boiling water and let the mixture come to a boil.
8. Fry the chicken for 4 minutes on each side.
9. Return the chicken to the stew and let it simmer gently for about 90 minutes until it thickens and settles.
10. Set the oven (or solar dome) to the convection setting at 195°C and let it heat up.
11. Boil the rice in salted boiling water, drain it in a colander and let it cool.
12. For 4 measures of rice, mix 2 egg yolks, 1 cup of stirred yogurt, thick saffron, 2 tbsp of rose water, salt and 5 tbsp of oil well.
13. Add half of the rice to the yogurt mixture and stir until it is even.
14. Grease the bottom of the pan with butter and pour in the tahchin mixture.
15. Top with the white rice and a little butter.
16. Bake in the oven for about 35 minutes.