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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
🥜 2 cups raw walnuts
💧 1 cup warm water
🍷 1 cup pomegranate molasses
🥒 2 medium zucchini, shredded
🍩 1 tbsp brown sugar
🧂 Salt and pepper to your taste
Equipments:
• Freezer Friendly
• Grain-Free
• Gluten-Free
• Meal Prep Friendly
• Leftover Friendly
• Soy-Free
Features:
• Freezer Friendly
• Grain-Free
• Gluten-Free
• Meal Prep Friendly
• Leftover Friendly
• Soy-Free
Nutrition:
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare the ingredients: Ground the walnuts by pulsing them in a blender or food processor. Shred the zucchini.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Cook the chopped onions until translucent, then add the garlic. Sauté for another minute before stirring in the turmeric powder.
- Cook the walnuts: Add the ground walnuts and cook for a few minutes, stirring frequently. Season with salt and pour in the warm water. Cover the pot and let the stew simmer for about 30 minutes.
- Add the pomegranate molasses and zucchini: Stir in the pomegranate molasses and shredded zucchini. Cover again and let it simmer for another 45 minutes, stirring occasionally.
- Balance the flavors: Stir in the brown sugar and adjust the seasoning to taste. The stew should have a rich pomegranate flavor with a balanced sweet and tart profile.
- Serve: Enjoy with basmati rice and a side of Shirazi salad.
- Storage: This stew keeps well in the refrigerator for up to a week—and tastes even better as the flavors develop!
Pomegranate Walnut Stew (Vegan Fesenjoon)
4-6
15 min
1 hour 15 min
Ingredients:
🫒 1 tbsp olive oil
🧅 1 medium onion, chopped
🧄 3-4 garlic cloves, chopped
🌿 1 tsp turmeric powder
🥜 2 cups raw walnuts
💧 1 cup warm water
🍷 1 cup pomegranate molasses
🥒 2 medium zucchini, shredded
🍩 1 tbsp brown sugar
🧂 Salt and pepper to your taste
Features:
• Freezer Friendly
• Grain-Free
• Gluten-Free
• Meal Prep Friendly
• Leftover Friendly
• Soy-Free
Instructions:
- Prepare the ingredients: Ground the walnuts by pulsing them in a blender or food processor. Shred the zucchini.
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Cook the chopped onions until translucent, then add the garlic. Sauté for another minute before stirring in the turmeric powder.
- Cook the walnuts: Add the ground walnuts and cook for a few minutes, stirring frequently. Season with salt and pour in the warm water. Cover the pot and let the stew simmer for about 30 minutes.
- Add the pomegranate molasses and zucchini: Stir in the pomegranate molasses and shredded zucchini. Cover again and let it simmer for another 45 minutes, stirring occasionally.
- Balance the flavors: Stir in the brown sugar and adjust the seasoning to taste. The stew should have a rich pomegranate flavor with a balanced sweet and tart profile.
- Serve: Enjoy with basmati rice and a side of Shirazi salad.
- Storage: This stew keeps well in the refrigerator for up to a week—and tastes even better as the flavors develop!
