Start by grinding the walnuts in a blender until they’re nice and fine. If you like a little crunch, feel free to chop them roughly instead.

Next, dice up an onion and sauté it in some sunflower oil in a pot until it’s soft and translucent.

Add 500 ml of cold water and throw in 10 ice cubes. Mix everything together and bring it to a boil.

Once it’s boiling, turn the heat down and let it simmer on low heat for about 2 hours until you see the walnut oil floating on top.

If the sauce gets too thick, just add a little cold water (around 125 ml or 1/8 liter) as needed to keep it creamy.

After one hour, stir in all the spices and pomegranate molasses, and mix it up well.

Once your walnut sauce is ready, start on the oyster mushrooms. Chop up the onions and sauté them in oil until they’re nice and golden. When they hit that golden color, sprinkle in some turmeric and give it a quick stir.

Toss in the oyster mushrooms next, add a bit of ground saffron, and throw some bay leaves on top.

Let those mushrooms brown up all around.

Mix the browned oyster mushrooms into the walnut mixture and let it simmer over low heat for about half an hour.

Season with salt and pepper to your taste.

If the sauce tastes too sour, just add 3 tablespoons of sugar and stir it well.

If you like it more tangy, toss in a tablespoon of pomegranate syrup instead.