Sauté the chopped onion in oil until soft and lightly golden, then add the chicken pieces and cook until faintly browned on all sides.

Add the ground walnuts and stir gently, letting them warm through and release their aroma.

Pour in the pomegranate molasses and enough water or stock to create a loose stew, then season lightly with salt and black pepper.

Simmer on low heat for one to one and a half hours, stirring occasionally, until the stew thickens, the walnuts release their oils, and the chicken becomes tender.

Taste the sauce and adjust the sweet-sour balance with sugar or extra molasses, depending on your preference.

Serve with warm rice and a scattering of pomegranate seeds if you want a bright finish.