Ingredients

Steps

• Grind the walnuts in a food processor until they achieve a dough-like consistency.
• Place walnuts in a large casserole pot with 1 liter of cold water and boil for 5 minutes.
• Simmer half-covered for 2 hours, adding 200ml of water and 2 ice cubes halfway through.
• Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt, and pepper.
• Add the chicken thighs and simmer covered for 1 hour, uncovering for the final 10 minutes.
• Garnish with pomegranate seeds and serve alongside steamed rice.