Ingredients

• 1 cup walnuts
• 2 tablespoon oil
• 1 cup onion, chopped
• 2 clove garlic, minced
• 0.50 cup pomegranate molasses
• 1 tablespoon sugar
• 0 pinch saffron threads (optional)
• 2 cup water
• 12 ounce mushrooms, sliced
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.25 cup parsley, chopped

Steps

1. Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
2. Heat oil and sauté onion and garlic until translucent.
3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
4. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
5. Season with salt and pepper; garnish with parsley and serve over rice.