Bloom the saffron in ¼ cup water
Dice the onion finely
Toast and grind the walnuts
Sear the duck leg quarters until browned
Add the diced onion and cook until softened
Add the walnuts, pomegranate molasses, dates, turmeric, black pepper, and cinnamon stick
Pour in 2 cups water and the bloomed saffron with its water
Simmer until the duck is pull-apart tender
Season with salt and optional sugar to taste
Garnish with pomegranate seeds before serving
