Editing Fesenjan (section)

=Preparation=

#Heat butter or oil over medium heat in a large Dutch oven. 
#Add onions and sauté until wilted and translucent. 
#Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. #Stir in walnuts, pomegranate syrup, stock, sugar, salt, pepper and saffron. I didn't add saffron here but had saffron rice instead.  
#Adjust sugar and salt to taste. 
#Bring to a low boil and simmer 1/2 hour. 
#Add chicken and simmer on low heat another 30-60 minutes. 
#Halfway through the cooking time, add the lime juice to taste. 
#The sauce will thicken and darken during this cooking time, and the oil will begin to render out of the walnuts. 
#Add water or stock if necessary to prevent the sauce from thickening too much and scorching. 
#Serve with plain white rice or saffron rice.