Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, persian walnut stew (vegan). One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Persian walnut stew (vegan) is one of the most well liked of current trending meals on earth. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Persian walnut stew (vegan) is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we have to prepare a few components. You can have persian walnut stew (vegan) using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Persian walnut stew (vegan):
- Prepare 500 g walnuts
- Take 2 red peppers
- Get 1 butternut squash
- Prepare 1 tin chickpeas
- Get 1 teaspoon cinnamon
- Prepare 1 tablespoon pomegranate molasses
- Take 1/2 teaspoon chilli powder
- Prepare Pinch salt and pepper
- Take 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.
Steps 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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