Steps

1. In a Dutch oven, heat 3 tablespoons oil over medium heat until very hot, and sauté the onions. Remove from pot with a slotted spoon and set aside. Add 2 tablespoons oil and brown the chicken. Add the butternut squash and sauté for a few minutes.
2. Preheat the oven to 350 degrees. Spread the walnuts in a pan sheet and bake for 10 minutes. Set aside.
3. In a food processor, finely grind the sautéed onions with the toasted walnuts (set aside a few walnuts for the garnish), add 1 cup pomegranate juice, the pomegranate molasses, salt, pepper, turmeric, cinnamon, saffron water, and grape molasses, and mix well to create a creamy paste.
4. Add the creamy walnut paste and the remaining pomegranate juice to the Dutch oven, stirring gently. Cover and simmer over low heat for 1½ hours, stirring occasionally with a wooden spoon to prevent the walnuts from burning.
5. The khoresh should be sweet and sour and have the consistency of heavy cream. Adjust to taste by adding pomegranate molasses for sourness or grape molasses for sweetness. If the sauce is too thick, thin it with more pomegranate juice.
6. Transfer the khoresh from the Dutch oven to a deep, ovenproof casserole. Cover and place in a warm oven until ready to serve with chelow (saffron-steamed rice). Just prior to serving, sprinkle with fresh pomegranate arils and walnuts.