Grind the walnuts in a food processor until they are extremely fine and have a consistency almost like peanut butter.

Place the ground walnuts in a large casserole dish.

Add 1 liter of cold water.

Bring the sauce to a boil on the stovetop and cook on high heat for 5 minutes.

Reduce to low heat and simmer with the lid slightly ajar for 2 hours, stirring occasionally.

After 1 hour of simmering, add 200ml of cold water and two ice cubes.

Stir well, cover, and simmer for another hour.

After 2 hours, add pomegranate molasses, tomato concentrate, cinnamon, sugar, salt, and pepper.

Stir well to combine.

Add the chicken pieces.

Cover and cook over low heat for another hour, or until chicken is cooked.

Taste and adjust seasoning, adding more sugar for sweetness or pomegranate molasses for sourness.

Cook for a final 10 minutes with the lid off to thicken the sauce.

Serve with steamed rice.

Garnish with fresh pomegranate seeds.