No items found.

Pomegranate Walnut Stew (Vegan Fesenjoon)

Mains

Servings

4-6

Prep Time

15 min

Cook Time

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

Nutrition:

Servings

Calories

350

Carbohydrates

20 g

Fat

30 g

Fiber

5 g

Protein

7 g

Monounsaturated

6 g

Polyunsaturated

15 g

Saturated

3 g

Trans

0 g

Vitamin A

0 mg

Vitamin C

3 mg

Calcium

40 mg

Iron

1.5 mg

Potassium

250 mg

Cholesterol

0 mg

Sodium

10 mg

Sugar

10 g

*Nutrition information is a rough estimate.

Make Now

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!

Substituttions