Vegan Persian Style Fesenjan (Pomegranate and Walnut Stew)

This vegan version of classic Persian Fesenjan is an easy stew made with pomegranate molasses and walnuts that can be prepared in just 30 minutes! It’s full of flavor and perfect for a cozy dinner at home!

Cooking Equipment:

Saucepan, cutting board, knife

Preparation Time:

Cooking Time:

Total Time:

Cuisine:

Persian

Keywords:

Vegan, Persian, Fesenjan, Pomegranate, Walnut Stew

Meal:

lunch, dinner

Cooking Method:

Dietary Restrictions:

Servings:

Ingredients:

2 tablespoons olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 cup walnuts, finely chopped

2 tablespoons pomegranate molasses

1/2 cup vegetable broth

Salt and pepper to taste

Cooking Instructions:

Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.

Add the turmeric, cinnamon and nutmeg and cook for another minute.

Add the walnuts and stir to combine. Cook for another minute or two until the walnuts are lightly toasted.

Add the pomegranate molasses and vegetable broth and stir to combine. Bring to a simmer then reduce heat to low and simmer for 20 minutes or until thickened slightly. Season with salt and pepper to taste.

Nutrition:

Calories: 462; Fat: 24g; Carbohydrates: 48g; Protein: 9g; Fiber: 5g; Sodium: 522mg

Rating:

Did You Know?

Naan bread is a staple of Iranian cuisine and is often served with kebabs and stews.