In a food processor, crush walnuts into small, powdery granules. If using a blender, add some water to the walnuts to make crushing easier. In a large stew pan, over medium-high heat, add crushed walnuts and 4 cups of water and bring to a gentle boil, constantly stirring to prevent settling of the walnuts on the bottom of the pot and also to prevent the mixture from boiling over. Add cold water if needed to create a runny consistency if mixture is too thick and clumpy. Bring heat down low and continue to stir occasionally for an hour. Meanwhile, finely dice onion and saute over low heat in 4 tablespoons vegetable oil until evenly golden brown. Take extra precaution to not burn onion or have the edges black. Once complete, strain onion from the oil. Discard oil. Add onions to the walnut mixture and continue to stir. Add 1/2 teaspoon salt and pomegranate syrup to the walnut mixture; simmer over low heat. Again, continue to stir every 30 minutes to prevent settling of the walnuts at the bottom of the pot. Allow mixture to gently boil for 2-3 hours until the finished consistency is similar to runny oatmeal. If mixture is too thick and clunky, add cold water to the mix until a runny consistency is achieved; on the other hand, if mixture is runny, continue to cook until excess water is evaporated to reach the correct consistency. Add sugar (to taste) to the mixture and continue to simmer and stir. Meanwhile, in the same frying pan used to prepare onions, over medium low, heat remaining oil and saute chicken pieces for 5-6 minutes. Add 1/2 teaspoon of salt and stir for an additional minute. Do not fully cook pieces. Omit this step for vegetarian option. Transfer chicken and all of the juices and oil to the walnut mixture; cook for 30 minutes longer. Taste the walnut mixture and add more salt or sugar to taste. This dish is delightful with Persian rice, or it can be enjoyed cold with pita bread to snack on the leftovers (if any is left).

Persian Rice:

First, you will have to clean and wash the 3 cups of rice. Pour the 3 cups of rice in a bowl and add warm water to it. Let it sit for a few minutes, then drain the water out. Repeat this 5 times. Combine all the ingredients except the saffron water in the rice cooker. After about 1 hour and 30 minutes, add the saffron water on top of the rice.  Allow to cool for 10 minutes without uncovering the pot.  Remove lid and place a round serving dish over the pot. Hold the dish and the pot tightly together and turn them over to unmold rice. The rice will be like a cake.

Serves 6.