Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, persian walnut stew (vegan). One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The Persian Walnut Stew, Fesenjan, or Fesenjoon is the pride of Iranian cuisine. Sweet, sour, tangy, and rich, none of them can describe the real taste of this Persian delicacy. Its magical aroma makes every hungry mouth drool and the hideous, yet somehow inviting look is the perfect reminder of the paradoxical sweet/sour nature of Fesenjan.
Persian walnut stew (vegan) is one of the most well liked of recent trending meals on earth. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. Persian walnut stew (vegan) is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can have persian walnut stew (vegan) using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Persian walnut stew (vegan):
- Get 500 g walnuts
- Make ready 2 red peppers
- Get 1 butternut squash
- Take 1 tin chickpeas
- Take 1 teaspoon cinnamon
- Prepare 1 tablespoon pomegranate molasses
- Make ready 1/2 teaspoon chilli powder
- Make ready Pinch salt and pepper
- Get Chopped coriander to serve
Saffron infused rice on the side is a must, as is a generous garnish of chopped parsley and pomegranate seeds. This vegan Fesenjan (Walnut & Pomegranate Stew) is my all time favourite Persian meal. Toasted, nutty walnuts with tangy pomegranate molasses - what more could you ask for in a stew? Not sure if I have mentioned this before but I am half Persian.
Instructions to make Persian walnut stew (vegan):
- Place walnuts in a saucepan with a pinch of salt and 200mls of water. Bring to the boil and then reduce heat and simmer for 2hrs.
- Pour cooked walnut mix into a blender and blitz for 2 mins. Leave to one side.
- Chop butternut squash and peppers to 1cm thick cubes.
- Mix all ingredients together in a saucepan. Add 150mls of water, and simmer on a low heat for 30 mins, or until butternut squash is cooked.
- Serve with couscous and chopped coriander.
My Dad is from Iran and my mum from Ireland. To begin making the Khoresht Fesenjan Recipe -Persian Vegetarian Pomegranate Walnut Stew; heat the oil in a large dutch oven or a casserole over medium heat. Add the sliced onions and saute until tender and slightly caramelized. Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan.
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