Ingredients
-
250 gr Walnutschopped walnuts
-
1 Onion
-
2 spoons Pomegranate sauce
-
3 spoons Pomegranate pasteSour or sweet
-
150 g Mushroomsoyster mushrooms
-
SaffronBrewed saffron
-
Salt
-
2 spoons Sugaroptional
-
2 glass WaterSet the stew water as optional
-
1 glass ICEFor shock to stew and walnut oil extraction
-
Black pepperoptional
Directions
Fesenjan is one of our oldest recipes, dating back to the Persian Empire. Stone tablets from the ruins of Persepolis, as early as 515 BCE, mention this delightful dish. It hails from the lush green province of Gilan, nestled along the Caspian Sea. Traditionally, it used to be made with ducks and was savored during the autumn, when pomegranates were in their prime. Fesenjoon is a hearty dish, perfect for winter and autumn, as it warms you up from within, thanks to the walnuts. In simpler terms, it’s a recipe that helps your body combat chilly weather.
Back in the day, when walnuts and pomegranate paste were rare, this Fesenjan was considered a royal treat.
My vegetarian Fesenjan is healthier, featuring the prominent flavors of walnuts, pomegranate paste, and spices. I’ve substituted meat with oyster mushrooms and quinoa powder for a protein boost.
Combining Fesenjan (fesenjoon) with walnuts and oyster mushrooms creates a delicious and unique taste. Depending on your taste, you can make it sweet, sour, or tangy.
I make the vegetarian and oil-free version, which is healthier.
Today, vegetarian and healthy foods have many fans.
The art and skill of a good cook is to cook healthy and delicious food.
If you have vegetarian guests and don’t know what to cook, give this dish a try.
I’ll guide you step-by-step in the video to make the vegetarian oil-free Fesenjan, increase the walnut oil in Fesenjan and enhance the stew’s flavor.
Let’s cook together!
Tips and Tricks:
- Do not use oil to fry the onion; you can fry it on low heat because walnut releases much oil. And your food will be greasy.
- Each person’s taste is different. I used sugar and pomegranate paste, but if you like sour food, add sour pomegranate paste and add or remove sugar according to your taste.
- Adding a few pieces of ice to the stew shakes the stew, releasing the walnut oil.
- You can use vegetable meat, soy, quinoa, or eggplant instead of mushrooms.
- You can use peanuts instead of walnuts.
- You can make this stew with a mixture of walnuts and peanuts.
- Do not neglect the aroma of saffron in food.
- Be sure to cook this Fasanjan stew for half an hour on low heat.
You need to login or register to bookmark/favorite this content.
Steps
|
1
Done
5 m
|
Peel the onion and chopChop an onion and put it in a pot on a low heat and close the lid of the pot so that the onions are fried without oil on a low heat. |
|
2
Done
|
Grind the walnutsAdd the powdered walnuts to the fried onions and fry the mixture of walnuts and onions again with gentle heat. |
|
3
Done
|
Add pomegranate sauce |
|
4
Done
|
Add pomegranate paste |
|
5
Done
|
Add salt, sugar, black pepper |
|
6
Done
|
Add saffron |
|
7
Done
|
Pour two glasses of water and let it boil |
|
8
Done
|
Fried oyster mushroomsAdd the pre-fried oyster mushrooms to the stew and stir |
|
9
Done
|
To release walnut oilAdd some ice cubes to the stew to shock the walnuts and release the excess walnut oil |
|
10
Done
|
Cook for about thirty minutes on low heat until the stew is glazed |
|
11
Done
|
Decoration of Fesenjan StewYou can use walnuts and pomegranate seeds to decorate. |
