Akbar-Jujeh chain could be regarded as Iran's equivalent of Kentucky colonel's fried chicken, a restaurant famous for serving a dish of fried Cornish hen served with a pomegranate molasses sauce. I have told the story of the legendary Akbar and his strong-woman of a wife and their road-side cafe in my book and won't repeat it here. Eighty years later and now Akbar-Jujeh restaurants are popping up at every corner of Iranian cities and roadside stops, all claiming to be a branch of the original Akbar (most likely not!). I have seen different styles of preparations for this dish; some folks deep fry small chickens, others poach it in a mixture of butter, oil, and water and wait for the evaporation of water to give the chicken its final frying. One way or the other, the chicken is served with pomegranate sauce. In my book, for example, I deep fry the chicken and glaze it with blood orange and pomegranate sauce as seen above.