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.