METHOD

Grind the walnuts finely without turning them into paste. Brown the chicken thighs in half of the saffron butter, then remove them and cook the walnuts over medium-low heat for 5 minutes. Add the water, pomegranate molasses, and advieh; return the chicken, cover partially, and simmer gently for 75-90 minutes until tender. Stir often to prevent the walnuts catching, adding water if the sauce becomes dry. Finish with the remaining saffron butter and adjust the sweet-sour balance before serving with sabzi khordan.