This dish is one of the classics of Persian cuisine walnuts and pomegranates grow in the country. On the coast of the Caspian Sea it is prepared with wild duck or pheasant, whose meat is very tasty. It is customary to prepare the chicken the night before and serve it reheated a day later, as this gives the meat more time to take on the flavor of the sauce.
Preheat the oven to 200 degrees. Rinse the tenderloin thoroughly inside and out and dry with kitchen roll.
2. Heat 2 tablespoons of clarified butter in a large casserole with fireproof handles. Sear the tenderloin heartily in it on all sides. Put the dish in the stove (center, convection oven 180 degrees ) and cook for half an hour.
In the meantime, peel and finely chop the onions. Grind about two-thirds of the walnuts in a hand mixer, chop the rest. Heat the remaining clarified butter in a saucepan and sauté the onions until golden brown. Extinguish with the pomegranate juice or possibly the pomegranate syrup dissolved in 300 ml of water. Stir the nuts into the sauce. Simmer gently at low temperature for about 10 minutes. Melt the saffron in about 1 tablespoon of hot water and stir into the sauce with the cinnamon. Season with salt and pepper.
Remove the pot from the stove, pour the sauce over the chicken, close the pot and cook for 40-50 minutes. Turn the chicken from time to time to the other side.
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