just wanted to let you know the name of this dish it is called: fesen joon it's a very traditional classic persian recipe, it's comfort food, traditionally you use pomegranate paste/syrup. in the north of iran it's made with less sugar, in the south, they like it sweeter.
I made this for the "My three chefs" event and it was lovely. I must admit, I never like the sound of poached chicken, as I imagine it tastes really bland, so I poached chunks of chicken breast in the spiced, walnutty, pomegranatey sauce instead - which perhaps made it a bit quicker too.
I am going to try this no matter what, but I would like to see some of the documentation on this one. Edited 02/02/08: This was very good... I could not find pomegranite juice so I used grenadine syrup form the local bar supply house. Nice flavors , will make again.
This is a pretty elaborate version of a classic Persian dish called fesenjan. Many traditional recipes call for using duck, rather than chicken.
It sounds so tempting - I am going now to see What The Local Market can do by way of ingredients, and I think it will be a treat. I like so much that this is a "historical" recipe...