Khoresh nardoon, duck or chicken with pomegranate

Ingredients

• 1 medium-sized chicken (or 1 duck or goose, for 6 people)
• 350 g of fresh pomegranate arils (seeds)
• 3 medium-sized onions
• 2 tablespoons of pomegranate concentrate
• sugar, to taste (or black sugar if the pomegranate is very acidic)
• 3 to 4 cloves of garlic (for duck or goose)
• add prune, to taste (optional)
• salt, pepper, and turmeric, to taste

For the chicken, cook it with one or two cloves of garlic, water, salt, and pepper. It should have about half the amount of cooking liquid remaining at the end of cooking: this broth will be used to make the sauce.

For duck or goose, first gently brown them in the oil, then cook them with 3-4 cloves of garlic and the spices.

Finely chop the onions, then sauté them until they are golden brown.

Add the soaked prunes to the sautéed onions, then add the turmeric.

Add the pomegranate and cook until its color returns. Then, pour in the chicken broth, reduce the heat, and simmer for about 30 minutes.

Season with salt and pepper. Taste for acidity: if it’s too strong, do not add any pomegranate concentrate; otherwise, add 1-2 tablespoons of pomegranate concentrate mixed with 2 tablespoons of sugar.

Add the chicken to the sauce; if it seems too dry, add a glass of boiling water, then let it simmer.