Vegan Fesenjān

Here is my version of Fesenjān. Fesenjān is a Persian pomegranate and walnut stew. It is fragrant, delicious, and was often made for royalty. I put a plant-based twist on this recipe, and I hope you enjoy.

Vegan Fesenjān

Ingredients:

• 2 cups of walnuts
• 1/2 cup water
• 3 large potatoes (cubed)
• drizzle of olive oil
• 1 red onion (chopped)
• 2 garlic cloves (diced)
• 1 cup pomegranate molasses (you can sub pomegranate juice, but the molasses really makes the dish)
• 2 tablespoon brown sugar
• 2 large orange or tangerine peels
• 2 cups veggie broth
• 4 cinnamon sticks
• 2 tablespoons bulgur wheat (optional)
• turmeric
• nutmeg or cardamom
• cumin
• cinnamon
• salt
• pepper
• parsley and pomegranate seeds for garnish

*rice for serving (you can use traditional Persian rice or your favorite vegan saffron rice)

Directions:

1. Pulse the walnuts in the food processor

2. Lightly toast them in a pan for about five minutes, stirring constantly because they will burn (you don't need oil, because the nuts have plenty of natural oil)

3. Add water and let sit OFF the heat for about 20 minutes (so the nuts get soft)

4. In a large pot, add diced garlic and oil to lightly roast, once it it sizzling...

5. In the same large pot add chopped onion, cubed potato, turmeric, salt and pepper and pan fry for about 5-10 minutes

6. Next add walnut mixture, pomegranate molasses, brown sugar, veggie broth, orange peel, 4 cinnamon sticks, bulgur (if using) and 1 large tablespoon of each spice [cinnamon, cumin, nutmeg, salt, pepper] play with spices as you like, and taste along the way

7. Simmer for about 2- 3 hours until you have a thick and fragrant stew.

8. Serve over rice and sprinkle with chopped parsley and pomegranate seeds -- ENJOY!

FULL RECIPE

Vegan Fesenjān

Ingredients:

• 2 cups of walnuts
• 1/2 cup water
• 3 large potatoes (cubed)
• drizzle of olive oil
• 1 red onion (chopped)
• 2 garlic cloves (diced)
• 1 cup pomegranate molasses (you can sub pomegranate juice, but the molasses really makes the dish)
• 2 tablespoon brown sugar
• 2 large orange or tangerine peels
• 2 cups veggie broth
• 4 cinnamon sticks
• 2 tablespoons bulgur wheat (optional)
• turmeric
• nutmeg or cardamom
• cumin
• cinnamon
• salt
• pepper
• parsley and pomegranate seeds for garnish

*rice for serving (you can use traditional Persian rice or your favorite vegan saffron rice)

Directions:

1. Pulse the walnuts in the food processor
2. Lightly toast them in a pan for about five minutes, stirring constantly because they will burn (you don't need oil, because the nuts have plenty of natural oil)
3. Add water and let sit OFF the heat for about 20 minutes (so the nuts get soft)
4. In a large pot, add diced garlic and oil to lightly roast, once it it sizzling...
5. In the same large pot add chopped onion, cubed potato, turmeric, salt and pepper and give it a light seer
6. Next add walnut mixture, pomegranate molasses, brown sugar, veggie broth, orange peel, 4 cinnamon sticks, bulgur (if using) and 1 large tablespoon of each spice [cinnamon, cumin, nutmeg, salt, pepper] play with spices as you like, and taste along the way
7. Simmer for about 2- 3 hours until you have a thick and fragrant stew.
8. Serve over rice and sprinkle with chopped parsley and pomegranate seeds -- ENJOY!