Put the walnuts in food processor and chop it small pieces, then roast the cupped walnuts in a big frying pan keep on stirring so it doesn’t burn, then add cold water & stir until it dissolve then add salt, pepper and turmeric and put the whole onion on the side of the sauce and let it all cook together gently stirring to make sure it doesn’t burn & add cold water to it occasionally. After 20 minutes add the pomegranate molasses ( dissolved in cold water if it was too thick ), reducing the heat and left them cook together gently.
Fry the cupped onion and chicken pieces together to seal the meet for 5 minutes before adding it to the sauce. Keep an eye on it and occasionally add a cup of cold water to it. When the chicken is cooked you can remove it and put it aside so it doesn’t get over cooked. Leave the khoresht to cook slowly adding a tablespoon of tomato purée making sure it doesn’t burn, when it’s concentrated enough add the chicken to the khoresht, if you want it sweeter add a bit of sugar to it & let it cook for another 10/ 15 minutes and enjoy.