Dishbook

Vegan Fesenjan with Mushrooms

By Alice Apron

Based on Dan Doughkneeder's Fesenjan

Tags:
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.