Vegan Fesenjan with Mushrooms By Alice Apron Based on Dan Doughkneeder's Fesenjan Tags: #middle-east #vegan Prep: 20 min Cook: 90 min Total: 110 min Yield: 4 servings Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast. Ingredients 1 cup walnuts 2 tbsp oil 1 cup onion, chopped 2 clove garlic, minced 0.50 cup pomegranate molasses 1 tbsp sugar 1 pinch saffron threads (optional) 2 cup water 12 ounce mushrooms, sliced 1 tsp salt 0.25 tsp black pepper 0.25 cup parsley, chopped Steps Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.Heat oil and sauté onion and garlic until translucent.Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.Season with salt and pepper; garnish with parsley and serve over rice.