If you’re looking to explore the rich flavors of Persian cuisine, this Vegan Fesenjan (Persian Walnut Pomegranate Stew) recipe is a must-try. It’s a dish that embodies the essence of traditional Persian cooking while being entirely plant-based. The combination of walnuts and pomegranate creates a unique, sweet-tart flavor profile that will leave your taste buds dancing.
This stew is not just about taste; it’s an experience. The creamy texture of the walnuts paired with the tangy brightness of pomegranate molasses makes each spoonful a delightful journey. Serve it over fluffy rice, and you’re in for a treat that brings comfort and satisfaction to the table.
Whether you’re a lifelong vegan or just looking to incorporate more plant-based meals into your diet, this Vegan Fesenjan will surely impress. Easy to make and packed with flavors, it’s a healthy option that doesn’t compromise on taste.
Satisfying Vegan Fesenjan (Persian Walnut Pomegranate Stew)
This Vegan Fesenjan is a sumptuous stew made with ground walnuts, pomegranate molasses, and aromatic spices. The dish is rich and creamy, offering a delightful balance of sweet and savory flavors. It’s perfect for a comforting dinner or a gathering with friends and family.
Ingredients
- 1 cup walnuts, finely ground
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 cup pomegranate molasses
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- Salt and pepper to taste
- 1 tablespoon olive oil
- Pomegranate seeds and chopped parsley for garnish
- Cooked rice for serving
Instructions
- Sauté the Onions: In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until golden brown, about 5-7 minutes.
- Add Garlic and Spices: Stir in the minced garlic, turmeric, and cinnamon, cooking for an additional 1-2 minutes until fragrant.
- Incorporate Walnuts: Add the ground walnuts to the pot and stir well, allowing them to toast slightly for a couple of minutes.
- Add Broth and Pomegranate: Pour in the vegetable broth and pomegranate molasses. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook for about 30-40 minutes, stirring occasionally, until the stew thickens.
- Season and Serve: Adjust the seasoning with salt and pepper to your taste. Serve the stew over cooked rice, garnished with pomegranate seeds and chopped parsley.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
Nutrition Information
- Servings: 4
- Calories: 350kcal
- Fat: 20g
- Protein: 8g
- Carbohydrates: 30g
