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By Alice Apron

Based on Dan Doughkneeder's Fesenjan

    • Tags:
  • #middle-east
  • #vegan
    • 0 Variations
    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 tablespoon
    • oil
      • 1 cup
    • onion, chopped
      • 2 clove
    • garlic, minced
      • 0.50 cup
    • pomegranate molasses
      • 1 tablespoon
    • sugar
      • 0
    • pinch saffron threads (optional)
      • 2 cup
    • water
      • 12 ounce
    • mushrooms, sliced
      • 1 teaspoon
    • salt
      • 0.25 teaspoon
    • black pepper
      • 0.25 cup
    • parsley, chopped

    Steps

    1. Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
    2. Heat oil and sauté onion and garlic until translucent.
    3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
    4. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
    5. Season with salt and pepper; garnish with parsley and serve over rice.