Peel aubergines in alternating stripes and cut into 2cm cubes. Sprinkle with salt and let drain in a colander for 30 minutes.

In a large pan, heat olive oil over medium-low heat. Sauté chopped onion for 8-10 minutes until translucent.

Process walnuts in a food processor until coarse paste forms.

Combine ground walnuts with sautéed onions and cook for 1-2 minutes.

Add tomato paste, pomegranate molasses, and remaining salt. Pour in cold water and add ice cubes. Bring to a boil, then simmer for 30 minutes.

In a separate pan, heat olive oil and fry drained aubergines in batches for 10-15 minutes until golden brown.

Fold fried aubergine cubes into the stew and let simmer for an additional 10 minutes.

Serve hot in bowls, accompanied by fluffy rice.