Taro with sesame paste

Ingredients:

1 kg, 32 oz, taro
3 cups sesame paste
1 kg, 32 oz, roughly chopped onion
1 kg, 32 oz, fresh orange juice, strained
1/2 kg, 16 oz, fresh tangerine juice, strained
1/2 kg, 16 oz, lemon juice, srained
1 kg, 32 oz, Seville orange, strained
1 teaspoon pomegranate thickened juice
1 tablespoon vinegar
1/2 cup vegetable oil
1 tablespoon olive oil
1 litre water
1 tablespoon salt, as desired
1/4 cup fried pine nuts

Preparation:

Cook taro covered with water for 5 minutes.
Peel and chop into medium pieces.
Sprinkle salt on taro pieces, leave aside for 30 minutes.
Wash under warm water several times to get rid of the jelly material that appears. Drain well.
Fry taro in oil on low heat until slightly golden, remove and place on absorbent paper.
Put sesame paste in a large pot, add all juices (except pomegranate), olive oil and water gradually.
Do not stop stirring as you add liquids.
When mixture is consistent, add salt and pomegranate juice. Stir.
Fry onions in oil then grind in a food grinder.
Add to mixture and stir well over medium heat for 30 minutes or till you see sesame paste oil appears on top of mixture.
Add taro pieces into prepared aranbiyeh sauce.
Cook on low heat for 20 minutes or until tender.
Serve hot beside rice pilaf.
Garnish with fried pine nuts.