Add the walnuts to a food processor with 1/4 cup water and blend until completely smooth. Set aside.

Add saffron to a mortar and pestle with a pinch of salt and grind. Add 1/4 cup water and let it bloom. Set aside.

For the

Sauté the aromatics: In a large pot over medium-high heat, sauté the onion with a generous pinch of salt, pepper, and turmeric until deep golden.

Add the walnut paste and continue cooking, stirring often, until the oil begins to separate and the mixture turns a toasted brownish color.

Add the pomegranate molasses and the date paste, plus another generous pinch of salt, and stir to combine.

Add 2 cups water, bring to a boil, cover, lower heat, and simmer gently for at least 1 hour.

Season duck legs with salt. In a separate pan over medium-high heat, sear until deeply golden and much of the fat has rendered. Remove from the pan.

Once the stew has simmered for 1 hour, add the duck legs and the cinnamon stick and simmer gently, covered, for another 1 ½ hours, until the meat is very tender.

Remove the lid. Stir in the bloomed saffron and simmer uncovered if needed until the stew is thick, cohesive, and glossy with no liquid pooling around the edges.

Taste and adjust with salt, pomegranate molasses if the stew needs more sourness, and optional sugar if the stew needs more sweetness.

Serve with rice and garnish with pomegranate seeds.