Khoresht Fesenjan Recipe - Persian Vegetarian Pomegranate Walnut Stew

Archana Doshi

June 4, 2023

1995 Ratings

Time:Prep: 20 M|Cook: 25 M|Total: 45 M

Makes:4 Servings

Meal:Side Dish

Cuisine:Middle Eastern

Khoresht Fesenjan Recipe - Persian Pomegranate Walnut Stew is a perfect, rich and delicious dish for autumn and winters. The combination of walnuts and pomegranate juice in a stew really fascinated me and I wanted to try it out. Once I did, I simply loved the flavors from the walnuts, spices, and the pomegranates. I got inspired by this dish, when I wanted to cook something traditional from the Persian Cuisine. I could not find much of vegetarian, hence decided to substitute the curry base with vegetables for Khoresht Fesenjan and I am glad I did.

Serve the Khoresht Fesenjan Stew along with warm saffron pilaf for a Sunday lunch or even weeknight dinners with friends and family.

If you like this recipe, you can also try more Persian recipes like

Serve the Khoresht Fesenjan Stew along with warm saffron pilaf for a Sunday lunch or even weeknight dinners with friends and family.

If you like this recipe, you can also try more Persian recipes like

Ingredients

For Garnishing

100 Walnuts, toasted and ground to coarse powder (shelled)

4 Pomegranate juice

2 Extra Virgin Olive Oil

1 Onion, thinly sliced

150 Kaddu (Parangikai/ Pumpkin), (yellow), peeled and cut into chunks

150 Button mushrooms, halved

1 Red Bell pepper (Capsicum), diced

Salt, to taste

2 Honey

2 Bay leaves (tej patta)

Saffron strands, a few

1/2 Cardamom Powder (Elaichi)

Fresh Pomegranate Fruit Kernels

1 Walnuts, toasted, roughly chopped

Spring Onion Greens, to garnish

Instructions for Khoresht Fesenjan Recipe - Persian Vegetarian Pomegranate Walnut Stew

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. Stir in the Pumpkins, Mushrooms and zucchini, season with salt and saute for about 5 minutes until lightly tender. Cook the vegetables until al dente, as we will be cooking them later in the sauce. Transfer the sauteed vegetables into another bowl and keep aside.

Add a little more olive oil to the same pan; add the ground walnuts and saute the walnuts for about 5 minutes on low heat until they are lightly browned. Stir in the salt, cinnamon, and saffron and saute for a few seconds.

To the walnut mixture, add the onion and vegetable mixture that we sauteed earlier, honey and finally add the pomegranate juice. Give the ingredients a good stir until they are well combined.

Turn the heat to low and simmer for about 30 minutes until all the vegetables are cooked through the the stew has a rich flavor. Check the salt and other seasonings and adjust to suit your taste. You can also adjust the consistency of the stew by adding water to suit your taste.

Serve the Khoresht Fesenjan Recipe warm along with saffron pilaf for a weeknight dinner or even as a main course for parties.