1 1/2 large yellow onions, sliced thin
2 lbs. bone in chicken thighs (remove skin)
8 oz. walnut halves
1/4 cup cold water
1 cup pomegranate molasses or syrup
1/2 tsp kosher salt
1/8 tsp cracked black pepper
Pomegranate seeds for garnish
Toast walnuts in a 350 degree oven 8-10 min, then cool.
Add walnuts to food processor and process until it turns to a tan colored paste
With food processor running, add 1/4 cup cold water. Continue processing until the paste becomes uniformly beige in color.
Saute the sliced onions with 3-4 tbsp. vegetable oil in a 6 qt. pot until golden brown. Remove the onions from the pot.
Add the chicken to the same pot and top it with the fried onions.
Spoon the walnut paste evenly over the fried onions. Sprinkle with salt & pepper.
Drizzle the pomegranate syrup over all the ingredients.
Bring to a boil over med.heat. Reduce the heat to med-low, cover the pot and simmer for 15 min.
Reduce the heat to low and simmer covered for an additional 1 hour, 15 min, or until the sauce is thickened and the chicken is fork tender. Stir every 15 min. to make sure the sauce does not stick. Leave the pot uncovered for the last 10 min if you want a thicker sauce.
Transfer to a serving dish and garnish with pomegranate seeds.
Serve over Persian steamed rice.