Fesenjan (Persian Pomegranate and Walnut Stew)

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1. 1Step 1: Using a food processor, crush the walnuts to form fine crumbs. Make sure not to overprocess, you don't want the walnuts to release their oil.
2. 2Step 2: Heat 2 tablespoons of olive oil in a pot over medium high heat. Season the chicken with the turmeric, 1 teaspoon kosher salt and 1/2 teaspoon black pepper.
3. 3Step 3: Sear the chicken for 5 minutes on each side. Remove the chicken and set it aside.
4. 4Step 4: Heat the remaining olive oil in the pot and saute the onion until golden.
5. 5Step 5: Add the walnuts and sauté for 5-10 minutes so they start releasing their aroma.
6. 6Step 6: Add 6 cups of water. Turn the heat up to medium high and bring the mixture to boil, turn the heat down to medium and let it simmer covered for 1 hour, stirring occasionally.
7. 7Step 7: Add the pumpkin, pomegranate molasses, salt and pepper and let it cook covered for 1 more hour.
8. 8Step 8: Add the chicken back to the pot and simmer for another 30 minutes or until the chicken is fully cooked and the sauce has thickened.
9. 9Step 9: Taste the stew and add more salt if needed, if it's not sour enough, add some more pomegranate molasses and if it's too sour, add 1-2 tbsp brown sugar.