Johns Persian Fesenjan - Walnut chicken and pomegranate stew

1) Grind the walnuts in a food processor with 2 tbs water until you have a fine paste.
2) Pour 3 tbsp oil into a large saucepan and fry the onions until they are golden brown. Add ½ tsp of nutmeg, ½ tsp of turmeric, and 1tsp of cinnamon for the last 30 seconds of cooking. Remove from the pan and set aside.
3) Add the chicken thighs to the saucepan and pour over just enough water to cover.
4) Top the chicken with the fried onions and then the walnut paste.
5) Drizzle the pomegranate concentrate over the top and add another ½ tsp of nutmeg, ½ tsp of turmeric and 1tsp of cinnamon, plus 12 cardamom pods.
6) Bring the stew to a slow boil then turn down very low and simmer for 3 hours, stirring occasionally to prevent sticking.
7) Half an hour before the end of cooking time, check to make sure the sauce has thickened enough. If not leave uncovered until it thickens.
8) Transfer to a serving dish and sprinkle some pomegranate seeds and spring onions on to garnish.
9) Serve with saffron rice. ( If you haven’t got any saffron add a pinch of turmeric to the pan when boiling the rice to get a nice yellow colour)