Vegan Fesenjan with Mushrooms

Prep: 20 min

Cook: 90 min

Total: 110 min

Yield: 4 servings

Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast.

Ingredients

1 cup walnuts
2 tablespoon oil
1 cup onion, chopped
2 clove garlic, minced
0.50 cup pomegranate molasses
1 tablespoon sugar
0 pinch saffron threads (optional)
2 cup water
12 ounce mushrooms, sliced
1 teaspoon salt
0.25 teaspoon black pepper
0.25 cup parsley, chopped

Steps

Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
Heat oil and sauté onion and garlic until translucent.
Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
Season with salt and pepper; garnish with parsley and serve over rice.