Khoresh Fessanjan is traditionally made with duck meat, but any meat can be used. For a Northern Iranian variation on this recipe, fry strips or slices of 2 eggplants or 3 zucchini separately and add to the walnut sauce about 15 minutes before serving. Both versions get served with traditional chelo rice (recipe follows). In a nonstick pot, briefly toast the ground walnuts. Lower the heat and add enough water to cover the nuts by 1 inch. Add the pomegranate juice and tomato paste and cook over low heat for about 45 minutes until the surface gets oily, stirring occasionally to prevent the walnuts from forming a crust. Meanwhile, remove the excess fat from the chicken, then cut into 1 1/2 inch cubes. Wash and drain the meat, pat dry with paper towels. In a nonstick pan, heat the oil over medium heat, add the chicken, and cook just to sear the outside of the cubes. Add the grated onion and continue cooking. When the onion becomes soft, add the turmeric, salt and pepper and stir. Add 3 cups water, stir, cover and cook over medium heat until the meat is almost done, about 45 minutes. Add the meat to the walnut mixture and cook over low heat for 15 minutes. The sauce should be thick, with a sweet-and-sour taste. *Note: Concentrated pomegranate juice can be found in Middle Eastern stores. Makes 8 servings. Recipe by: Washington Post Posted to MC-Recipe Digest by Walt Gray on Mar 18, 1998