Hatay-Style Olive Piyaz Salad with Pomegranate and Walnuts

Gently crush the olives with the side of a knife to remove the pits, then cut each olive into three or four pieces. Do not use a food processor; it will turn the olives into a paste and make the piyaz more like a dip. Taste one olive. If it leaves a salty taste, soak the chopped olives in cold water for 10 minutes, then drain.

Combine the olives, walnuts, scallions, and parsley in a large bowl. Whisk the pomegranate molasses, olive oil, red pepper flakes, and cumin in a separate bowl, then drizzle over the mixture and toss from the bottom up with your hands. Taste it; the olives should provide enough salt, so do not add more. Sprinkle the pomegranate seeds on top and serve.