Recipe for Nardun Stew

Nardun Stew is a local cuisine made in Mazandaran.
Ingredients,
Chicken, 1 no
Onions, large, 2 nos
Pomegranates, Medium-sized, 5 nos
Tomato puree, 1 tbsp, if pomegranates are not red
Oil, salt, pepper, and turmeric, as required
Procedure
Chop onions and fry them till light brown. Add pomegranate seeds and stir fry until it is covered in oil. In case, pomegranates are not red, add in tomato puree. Sprinkle over salt and spices. Add the mixture to the fried or cooked chicken (or meat). The cooked chicken should be made with little water so that only a cup of water remains afterwards. Don't put the lid on the pot since the seeds will turn white. Keep it over a mild heat for half an hour so the oil covers the stew. It should be as thick as Fesenjan ( a Persian dish made of walnuts, Pomegranate puree, sugar and, minced meat. The Stew is served with rice ).
If you like, you can arrange fried eggplants around the stew.