Impress your guests with this Persian pomegranate walnut stew
The Persian pomegranate walnut stew, known as Fesenjan, is a celebrated dish from Iran. Blending sweet and tart flavors, this vegetarian take excludes meat as a plant-based option. With historical roots in the Persian Empire era, Fesenjan is traditionally served on special occasions. Ready to cook? Let's bring the essence of Persian cuisine to your kitchen with this storied stew.
Gather the following ingredients
To prepare this dish, you will need one large onion finely chopped, two cups of walnuts ground into a coarse powder, one cup of pomegranate molasses, four cups of vegetable stock, two tablespoons of olive oil, one teaspoon of turmeric powder, half a teaspoon of cinnamon powder, two tablespoons sugar (optional), salt to taste, and fresh pomegranate seeds for garnish.
Prepare the walnut mixture
Begin by heating olive oil in a large pot over medium heat. Add the chopped onions and saute until they turn golden brown. Stir in the ground walnuts and cook for about five minutes until they are lightly toasted. This step is crucial as it releases the oils from the walnuts which form the base flavor for our stew.
Incorporate spices and stock
Once your walnut mixture is toasted, add turmeric and cinnamon powders. Mix these spices into the walnut-onion blend thoroughly. Gradually pour in the vegetable stock, stirring without pause to prevent lumps. Bring the mixture to a gentle simmer, which is key for the flavors to meld together harmoniously and create a rich base for your stew.
Add pomegranate molasses
After allowing your stew base to simmer for about ten minutes so that it thickens slightly and becomes fragrant with spices, it's time to add pomegranate molasses into your pot. If you prefer a sweeter stew, you can also add sugar at this point according to taste. Let everything simmer on low heat for another 30 minutes, stirring occasionally.
Final touches & serving
As your stew reaches its final stage of cooking, check for seasoning, adding salt if necessary. Remember that flavors intensify as they cook down, so adjust accordingly. Once done, let it rest off heat before serving, garnished with fresh pomegranate seeds atop steamed rice or flatbread. Make sure every plate gets an equal share of those deliciously crunchy walnut pieces!
