Make Persian vegan fesenjan stew at home with this recipe
Fesenjan, a traditional Persian stew, is renowned for its rich, tangy flavor and deep cultural roots in Iranian cuisine. This vegan rendition replaces poultry with hearty vegetables, employing pomegranate molasses and finely ground walnuts to craft a uniquely thick sauce that's both sweet and sour. It's an excellent choice for those seeking to explore international vegan dishes. Let's get cooking.
Gather the following ingredients
To make this Persian vegan fesenjan stew, you will need two cups of raw walnuts (finely ground), one large onion (finely diced), two cloves of garlic (minced), four cups of vegetable broth, one cup of pomegranate molasses, two tablespoons of sugar (optional), one teaspoon of turmeric, one-half teaspoon of cinnamon, salt and pepper to taste, and three cups of butternut squash (cubed).
Prepare the walnut base
Start by finely grinding the walnuts in a food processor until they are almost powder-like. In a large pot over medium heat, toast the ground walnuts for about five minutes or until they become fragrant. Be careful not to burn them; constant stirring is key. This step is crucial as it releases the oils in the walnuts which form the base of our stew.
Saute onions and spices
In the same pot used for toasting walnuts, add a bit of oil along with finely diced onions. Saute until they turn translucent and slightly golden. Then add minced garlic along with turmeric and cinnamon. Cook for another two minutes until fragrant. These spices not only add depth to our stew but also bring an array of health benefits.
Combine ingredients
To the pot with onions and spices, add the vegetable broth, followed by pomegranate molasses and sugar if chosen. Stir thoroughly until all ingredients are well combined. Then, introduce the cubed butternut squash to the mixture. The pomegranate molasses is crucial for giving the stew its distinctive tangy flavor, while the optional sugar can help to mitigate its acidity, creating a balanced taste profile.
Simmer until thickened
Bring the stew to a boil, then let it simmer uncovered until it thickens and the butternut squash is tender, about an hour. Season with salt and pepper to taste. This vegan fesenjan offers a unique blend of flavors, making it a distinctive choice for those seeking variety in their meals without departing from traditional culinary methods.
