Season the chicken pieces with salt, pepper, and turmeric, fry them until lightly browned, then remove from the pan.

In the same pan, sauté the finely chopped onion with salt, pepper, and turmeric.

Mix the pomegranate paste, plum paste, and tomato paste with 1 cup of water.

Place the chicken pieces over the sautéed onions.

Add the paste mixture and then add water just until the chicken is not fully submerged.

Cook over medium heat for 1 to 1.5 hours, until the chicken is fully cooked and the sauce thickens.