Preheat the oven to 350°F. Toast walnuts on a baking sheet for 8-10 minutes. Set aside.

Mix salt, pepper, cumin, and turmeric in a small bowl. Season chicken with the spice mix.

Heat a large pot or Dutch oven over medium-high heat. Add oil and brown chicken in 2-3 batches, about 10 minutes per batch. Transfer to a bowl.

Remove the pot from heat and let oil cool. Wipe out burnt spices.

Place chicken and toasted walnuts back in the pot.

In a separate bowl, whisk together olive oil, pomegranate molasses, pomegranate juice, honey, balsamic vinegar, lemon juice, and garlic. Add saffron threads if desired.

Place chicken skin side up in a roasting dish. Pour the marinade over the chicken.

Bake until chicken reaches 165°F (about 25 minutes for breasts, 45 minutes for thighs). Remove breasts if using both light and dark meat.

Increase the oven to 450°F. Let the sauce reduce and the skin get crispy for about 12 minutes. Brush chicken with the pan's marinade every 3-4 minutes.

Serve warm, garnish with pomegranate seeds and parsley.

Store leftovers in the fridge for up to 3 days.