Lightly fry the chicken and cook it over low heat with 2 cups of water for about 1.5 hours. Sauté the onion until golden, then add the pomegranate seeds and stir-fry until the pomegranate juice is absorbed. If the pomegranate seeds are not very red, add the tomato paste, followed by salt and spices.

Combine this mixture with the cooked chicken.

Let the stew simmer uncovered on low heat for about 30 minutes until it thickens and the oil separates. The consistency should resemble that of Fesenjan stew. Optionally, serve with fried eggplants on the side for an extra touch.