Vegan Fesenjan with Mushrooms

• By Alice Apron

• Tags:
• #middle-east
• #vegan

• 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 tbsps oil
• 1 cup onion, chopped
• 2 cloves garlic, minced
• 0.50 cups pomegranate molasses
• 1 tbsp sugar
• 1 pinch saffron threads (optional)
• 2 cups water
• 12 ounces mushrooms, sliced
• 1 tsp salt
• 0.25 tsps black pepper
• 0.25 cups 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.