Pomegranate Walnut Stew (Vegan Fesenjoon)
Middle Eastern-Inspired
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3–4 garlic cloves, chopped
- 1 tsp turmeric powder
- 200 g (2 cups) raw walnuts
- 240 ml (1 cup) warm water
- 240 ml (1 cup) pomegranate molasses
- 2 medium zucchini, shredded
- 1 tbsp brown sugar
- salt and pepper to your taste
Equipments:
- Food processor (for walnut paste)
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon
Features:
Gluten-Free
Grain-Free
Soy-Free
Leftover Friendly
Meal Prep Friendly
Cook once Eat twice
Nutrition:
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Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 3–4 chopped garlic cloves. Cook for 4–5 minutes until golden. Stir in 1 tsp turmeric powder and cook for 30 seconds. - Add the Walnuts
Add 200 g (2 cups) raw walnuts and stir to coat. Cook for 2–3 minutes to toast lightly. - Add the Liquid
Pour in 240 ml (1 cup) warm water and 240 ml (1 cup) pomegranate molasses. Stir well. - Simmer
Add 2 medium shredded zucchini and 1 tbsp brown sugar. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30–40 minutes, stirring occasionally, until the sauce thickens and darkens. Season with salt and pepper to taste. - Serve
Serve over steamed basmati rice with a sprinkle of pomegranate seeds and fresh herbs.
Notes:
The longer fesenjoon simmers, the richer and darker it becomes. The traditional version simmers for 1–2 hours. A 45-minute simmer is the minimum for proper flavor development.
Toast the walnuts before grinding. This deepens their flavor and reduces bitterness significantly.
Tips:
Taste the stew frequently and adjust the balance of pomegranate molasses (sour) and sweetener (sweet) until it hits the right tangy-sweet equilibrium.
The stew should be thick enough to coat a spoon. If too thin, simmer uncovered for longer. If too thick, add a splash of water.
Storage:
Refrigerate for up to 5 days. Fesenjoon freezes exceptionally well for up to 3 months — the flavor deepens further after freezing and reheating.
Swaps:
Pomegranate molasses can be replaced with a mixture of pomegranate juice reduced by half plus a squeeze of lemon. Walnuts can partially be replaced with pecans.
Pomegranate Walnut Stew (Vegan Fesenjoon)
Ingredients:
- 1 tbsp olive oil
- 1 medium onion, chopped
- 3–4 garlic cloves, chopped
- 1 tsp turmeric powder
- 200 g (2 cups) raw walnuts
- 240 ml (1 cup) warm water
- 240 ml (1 cup) pomegranate molasses
- 2 medium zucchini, shredded
- 1 tbsp brown sugar
- salt and pepper to your taste
Features:
Instructions:
- Sauté the Aromatics
Heat 1 tbsp olive oil in a large pot over medium heat. Add 1 medium chopped onion and 3–4 chopped garlic cloves. Cook for 4–5 minutes until golden. Stir in 1 tsp turmeric powder and cook for 30 seconds. - Add the Walnuts
Add 200 g (2 cups) raw walnuts and stir to coat. Cook for 2–3 minutes to toast lightly. - Add the Liquid
Pour in 240 ml (1 cup) warm water and 240 ml (1 cup) pomegranate molasses. Stir well. - Simmer
Add 2 medium shredded zucchini and 1 tbsp brown sugar. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 30–40 minutes, stirring occasionally, until the sauce thickens and darkens. Season with salt and pepper to taste. - Serve
Serve over steamed basmati rice with a sprinkle of pomegranate seeds and fresh herbs.
