Cookbook recalls Berkeley market with recipes like a spicy Persian stew and caramelized cabbage

Name: Cookbook recalls Berkeley market with recipes like a spicy Persian stew and caramelized cabbage
Cuisine: Middle Eastern
Ingredients: 4 whole bone-in, skin-on chicken legs, or 2½ to 3 pounds bone-in, skin-on drumsticks and thighs; Kosher salt; 1 tablespoon neutral oil (such as grapeseed); 1 yellow onion, finely chopped; 1 cup raw walnuts, coarsely chopped; ½ teaspoon ground turmeric; ¼ teaspoon ground cinnamon; ¾ cup water; ½ cup pomegranate molasses; ¼ cup fresh lime juice; 1 large handful herbs (such as basil, cilantro, and/or dill); 1 head basic green or purple cabbage or fancy savoy; ¾ cup extra-virgin olive oil; 4 oil-packed anchovies, drained and finely chopped; 1 garlic clove, finely grated; 1 cup coarsely chopped dill; ½ cup toasted walnuts, finely chopped; 2 teaspoons finely grated lemon zest; 1 tablespoon fresh lemon juice; Freshly ground pepper