Cook chicken guts until ready, let cool in the broth, and then dice. Blend with chopped onions and thyme.

Shred nuts, add pepper, chopped garlic and coriander, the broth, pomegranate juice, salt, khmeli-suneli, and then mix. Dress chicken guts with the sauce, bring to a boil and cook it through for 2-5 minutes.

When serving, sprinkle with pomegranate grains.