Instructions: This classic Persian dish was originally made with game birds, but is fine with chicken - or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decora- tive.

Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts and cook gently for a minute or so.

Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons brown sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1 1/2 hours until very tender.

Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.