Persian Chicken Fesenjan

Begin by heating a generous amount of oil in a substantial, heavy skillet over an intermediate heat setting. Introduce sliced onions into the skillet and stir until they have undergone a transformation, becoming tender and translucent, approximately 5 minutes pass. Decrease the heat to a lower setting and continue cooking and stirring until the onions have reached an advanced state of tenderness, with a deep brown hue, taking around 15 to 20 minutes longer.

Increase the heat to a higher level. Introduce chicken pieces into the skillet and cook until they have developed a light brown exterior. Pour in water, causing it to reach a boiling point. Reduce the heat to a lower setting and allow it to simmer for approximately 30 minutes, adding more water as needed to maintain a moist consistency.

Preheat the oven to a moderate temperature of 325 degrees Fahrenheit (65 degrees Celsius).

Combine walnuts and pomegranate juice within the container of a blender or food processor. Process until it forms a liquid state, possibly in smaller batches if required. Add the walnut-pomegranate mixture to the simmering chicken, incorporating it seamlessly. Season with cardamom, cinnamon, saffron powder, and salt to enhance the flavors. Introduce cubed squash into the mixture, stirring it in thoroughly. Transfer the entire assembly to a 9x13-inch baking dish.

Bake, with minimal covering, for 2 1/2 hours within the preheated oven. Serve alongside white rice.