Khoresht Fesenjan Recipe - Persian Vegetarian Pomegranate Walnut Stew

Name: Khoresht Fesenjan Recipe - Persian Vegetarian Pomegranate Walnut Stew
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 100 g Walnuts (100 grams Walnuts toasted and ground to coarse powder (shelled) + 1 Walnuts toasted, roughly chopped); 4 cup Pomegranate Juice (4 cups Pomegranate juice); 2 tbsp Extra Virgin Olive Oil (2 tablespoons Extra Virgin Olive Oil); 1 piece Yellow Onion (1 Onion thinly sliced); 150 g Pumpkin (150 grams Kaddu (Parangikai/ Pumpkin) (yellow), peeled and cut into chunks); 150 g White Button Mushrooms (150 grams Button mushrooms halved); 1 piece Red Bell Pepper (1 Red Bell pepper (Capsicum) diced); 0 pieces Table Salt (Salt to taste); 2 tbsp Honey (2 tablespoons Honey); 2 pieces Bay Leaves (2 Bay leaves (tej patta)); 1 pinch Saffron (Saffron strands a few); ½ tsp Ground Cardamom (1/2 teaspoon Cardamom Powder (Elaichi)); 0 pieces Pomegranate (Fresh Pomegranate Fruit Kernels); 0 pieces Spring Onion Greens (Spring Onion Greens to garnish)

Khoresht Fesenjan Recipe - Persian Vegetarian Pomegranate Walnut Stew - Continental Food Recipes (Middle Eastern)

45 minMiddle Eastern

Servings4

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Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Walnuts100 g · 100 grams Walnuts toasted and ground to coarse powder (shelled) + 1 Walnuts toasted, roughly chopped
Pomegranate Juice4 cup · 4 cups Pomegranate juice
Extra Virgin Olive Oil2 tbsp · 2 tablespoons Extra Virgin Olive Oil
Yellow Onion1 piece · 1 Onion thinly sliced
Pumpkin150 g · 150 grams Kaddu (Parangikai/ Pumpkin) (yellow), peeled and cut into chunks
White Button Mushrooms150 g · 150 grams Button mushrooms halved
Red Bell Pepper1 piece · 1 Red Bell pepper (Capsicum) diced
Table Salt0 pieces · Salt to taste
Honey2 tbsp · 2 tablespoons Honey
Bay Leaves2 pieces · 2 Bay leaves (tej patta)
Saffron1 pinch · Saffron strands a few
Ground Cardamom½ tsp · 1/2 teaspoon Cardamom Powder (Elaichi)
Pomegranate0 pieces · Fresh Pomegranate Fruit Kernels
Spring Onion Greens0 pieces · Spring Onion Greens to garnish

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Steps

1To begin making the Khoresht Fesenjan Recipe -Persian Vegetarian Pomegranate Walnut Stew; heat the oil in a large dutch oven or a casserole over medium heat.
2Add the sliced onions and saute until tender and slightly caramelized. Stir in the Pumpkins, Mushrooms and zucchini, season with salt and saute for about 5 minutes until lightly tender. Cook the vegetables until al dente, as we will be cooking them later in the sauce. Transfer the sauteed vegetables into another bowl and keep aside.
3Add a little more olive oil to the same pan; add the ground walnuts and saute the walnuts for about 5 minutes on low heat until they are lightly browned. Stir in the salt, cinnamon, and saffron and saute for a few seconds.
4To the walnut mixture, add the onion and vegetable mixture that we sauteed earlier, honey and finally add the pomegranate juice. Give the ingredients a good stir until they are well combined.
5Turn the heat to low and simmer for about 30 minutes until all the vegetables are cooked through the the stew has a rich flavor. Check the salt and other seasonings and adjust to suit your taste. You can also adjust the consistency of the stew by adding water to suit your taste.
6Serve the Khoresht Fesenjan Recipe warm along with saffron pilaf for a weeknight dinner or even as a main course for parties.