Let's cook.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the 1.5 pounds of chicken thighs and sear until lightly browned on all sides, about 5-7 minutes. Remove the chicken and set aside.
Reduce heat to medium. Add the 1 finely chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
Stir in the 2 cups of finely ground walnuts, 1 teaspoon of turmeric powder, and 0.5 teaspoon of ground cinnamon. Cook for 2-3 minutes, stirring constantly, until fragrant.
Pour in the 1.5 cups of pomegranate molasses and 2 cups of water. Bring the mixture to a gentle simmer, stirring well to combine.
Return the seared chicken to the pot. Season with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper. Stir gently to coat the chicken.
Reduce the heat to low, cover the pot, and simmer for 75-90 minutes, stirring occasionally, until the chicken is very tender and the sauce has thickened to a rich consistency. The walnuts will release their oils, creating a glossy surface.
Taste and adjust seasoning if necessary. Serve hot with Persian steamed rice.
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