Place the walnut halves in a dry skillet over medium heat. Toast them for 3-5 minutes, shaking the pan frequently, until fragrant. Remove from heat, let cool, and crush them into small pieces.

Prepare the vegetables by finely chopping the tomatoes, red bell pepper, green chilies, and red onion. It is best to chop by hand rather than using a food processor to maintain the correct texture.

Place the chopped tomatoes in a colander or fine-mesh sieve for about 5 minutes to drain off excess liquid. This prevents the dip from becoming too watery.

In a small mixing bowl, whisk together the tomato paste, red pepper paste, olive oil, pomegranate molasses, dried mint, sumac, and salt until smooth.

In a large bowl, combine the drained tomatoes, peppers, onion, chilies, parsley, and the crushed walnuts.

Pour the dressing over the vegetable mixture and stir gently until everything is evenly coated.

Transfer to a serving dish and chill in the refrigerator for at least 15 minutes to allow the flavors to meld. Serve with warm flatbread or pita chips.