Scrape out the pulp of the vanilla bean and bring to the boil with the milk. Remove from heat, add the sugar and stir until the sugar has melted.
Divide the güllac leaves to cover the bottom of a suitable mold. Spoon the warm milk over them until the leaves soften. Moisten each layer with milk and spread some coarsely chopped walnuts on every other layer.
Generously baste the top layer with milk and finally decorate with pomegranate seeds. Place in the refrigerator until ready to eat. Unfortunately, Güllac does not last that long. It is better to eat it the same day. However, the dry leaves keep well packed for about 2 years.