Chicken Fesenjan

Pulse walnuts in a food processor until coarsely ground.

Sprinkle chicken with 1/2 teaspoon salt and pepper. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, 4 to 6 minutes. Remove to a plate.

Reduce heat to medium. Add onion and water to the pot; cook, stirring and scraping up any browned bits, until the onion is lightly brown and soft, about 5 minutes. Add cinnamon, saffron and cardamom and cook, stirring, for 30 seconds. Add the walnuts, broth, pomegranate molasses and honey. Bring to a boil.

Return the chicken to the pot and turn to coat with sauce. Reduce the heat to maintain a simmer. Partially cover and cook until an instant-read thermometer inserted into the thickest part of a thigh without touching bone registers 165 degrees F, 15 to 20 minutes. Remove the chicken to a clean plate; keep warm.

Add lemon juice and the remaining 1/4 teaspoon salt to the sauce. Bring to a boil and cook, stirring often, until reduced by about one-third, 3 to 5 minutes. Serve the chicken with the sauce, garnished with pomegranate seeds and parsley, if desired.