10 pargiyot or chicken cutlets

1 cup cornstarch

1/2 teaspoon cumin

1/2 teaspoon Pereg Allspice

1/4 teaspoon cinnamon

1 teaspoon kosher salt

1/8 teaspoon pepper

oil, for frying

2 cups water

1 cup red wine, such as Tuscanini Red Cooking Wine

1/3 cup pomegranate molasses

2 tablespoons Tuscanini Extra-Virgin Olive Oil

1 tablespoon silan, such as Heaven & Earth Date Syrup

1 tablespoon Tuscanini Tomato Paste

1 teaspoon kosher salt

crushed black pepper, to taste

2 tablespoons pine nuts

1/4 cup pomegranate seeds

1/4 cup fresh herbs, finely diced