Process the Walnuts in a food processor till fairly fine
Add to a heavy frying pan and gently stir over a low to medium heat
As the mixture changes color and releases oil, slowly add in water to cover
Simmer on low for about 4 hours
Add cooked pumpkin
Add sugar or lemon juice to taste (usually not needed, depending on the pomegranate molasses)
Continue to cook on low until a rich brown color has developed and the sauce of thick enough to coat the back of a spoon
Notes
This delicious dish of walnut pomegranate can be served over cooked chicken thigh fillets or sauteed mushrooms.A useful recipe when mastering Persian cuisine.