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Vegan Fesenjan with Mushrooms

By

Based on Dan Doughkneeder's Fesenjan

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

Steps

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