Thanks so much! Then add the ground walnuts and chickpeas. The flavour was really good, perfect for the winter! of veggie broth (as I kept adding some to cover the lentils), so next time I think I’ll just add the whole tetra at the same time. Fesenjan recipe ingredients. So good I was eating it cold out of the fridge the next morning. We’re so glad you enjoyed it, Anna! We will add your suggestions to our list- thanks! Then pour 7 to 8 glasses of water with the mixture of walnut and onion in the pot. Once reduced, turn off heat and set aside. Add walnuts to bare baking sheet. Very filling too. I am at a loss. Is this correct? I had never heard of fesenjan before and am happy I was introduced to it! Thanks for the lovely review! 2 bay leaves. But now that you posted this, along with a link to the molasses (should be here in two days, although Amazon has been a little slow with their deliveries lately) and with lentils instead of chickpeas, the inertia about making it again is officially over My mouth is watering just thinking about dinner in a couple of days…. Next time I plan on adding s few golden raisins. Fesenjoon (Persian Walnut and … So my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too! I made this last night, following the recipe and using the pomegranate juice reduction. Also I sautéed the onions in olive oil and bloomed the spices with the onions it made a lot of diff as the whole house was smellin amazing. Just made this tonight! It’s super helpful for us and other readers. I favour it in both meat and vegetarian recipes as diverse as my pomegranate glazed chicken thighs and my pomegranate halloumi cheese recipe. But maybe a little sweet. I happen to have a lot of pomegrante from my garden so I really wanna try this. Thanks for sharing! I’m Persian and my family uses butternut squash, Perhaps you used a different type of lentil? Dana I just made this and it is amazing. Jump to Recipe. So rich in flavor and super healthy! Thanks for sharing, Lee! I have histamine sensitivity and walnuts are very high in histamine. Stir to combine, bring to a simmer, then lower heat and let simmer for 10 minutes until thickened and fragrant. If you do though, report back on how it goes :D. I made this recipe last night for dinner. POLO. Could i substitute the walnuts with other nuts? It really brings the flavors together. You won’t miss the meat! Only thing I did differently was to add the turmeric & cinnamon right after I sautéed the onions, to ‘bloom’ the spices for about 10 seconds before adding the broth (still added more turmeric at the end to finish it). Yes, the garnishes kind of make the dish! WOW! I had to cook my green lentils much longer than 20 min and had to add a lot more veggie broth. Everyone loved it. Cook for 4-5 minutes, or until soft and translucent. Have added it to my “to cook” list – thank you! I added some steamed diced carrots at the end to brighten the color, and served on top of mashed potatoes with the pomegranate arils that looked like jewels on top. Super easy and lots of exotic flavors to push you out of your comfort zone. This is best eaten fresh but can be stored in the fridge for 3-4 days or frozen for up to a month. Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan). This vegan Fesenjan (Walnut & Pomegranate Stew) is my all time favourite Persian meal. Thanks! Thanks for sharing, Kavya!! I was so happy to find this recipe, as I bought a bottle of pomegranate molasses a few weeks ago and was wondering how I’d ever use it up. HeartySavory-sweetComfortingWarmingSatisfyingIncredibly flavorfulVersatile& So delicious. Or is the stew too sweet for that? That salad sounds divine!! (Made your stuffed butternut squash last week and now I want to stick everything in butternut squash haha). My husband and I don’t eat onions and garlic any subsitutions it sounds wonderful. Has anyone ever tried a different nut? Pomegranate being my most adored fruit, I am so psyched you came up with this recipe. It’s an A+ in my book. I can’t wait to make my next dish. I served it over hulled barley and added some roasted root vegetables on the side. Stir occasionally. The walnuts are used as a thickening agent, the pomegranates for sourness and the honey as a sweetener. You can find a more traditional recipe from Rozina’s Persian Kitchen. Thanks so much for the lovely review! I am starting my second batch now, and will just cook the lentils first, before adding to vegetable broth. Hearty meal for a cold evening. We’re so glad you enjoy it, Molly! You are adding dried lentils, not cooked. But let us know what you try! The creamier the better! Persian Instruments: 10 Persian Musical Treasures; Persian Breakfast: The Colorful Morning Feast; What Is Persian Tea? Just a few more hours and Ramadan, Palestine has been heavily on my mind over the las, Oooh these Indian styled potato and pea empanadas, Banoffee pie but made into individual cups. Find a little tutorial here! So I was unsure about how salty/sweet to make it. Subscribe to our mailing list and get interesting stuff and updates to your email inbox. https://www.foodnetwork.ca/.../photos/all-time-best-vegetarian-recipes This one was especially easy and delicious! Very different from Turkish cuisine but both mum and dad loved it! Can’t wait for the leftovers ? I really enjoyed it and found it very easy to make. Kind of a fresh raw take on this dish. This looks sublime! Hi there! Notify me of followup comments via e-mail. I make lentils all the time but i have never added ground walnuts to the recipe. It is full of exciting flavors and is easy to cook. Notify me of follow-up comments by email. I am fond of all listed ingredients. Cook for 4-5 minutes, stirring occasionally until onion is soft and cooked through. (Also have been passing your recipes into my vegetarian daughter and a young vegan friend. Make sure they don’t burn. … Thanks so much for sharing! Both my husband and I thoroughly enjoyed it. Thank you! The flavors are AMAZING! I recommend cooking it for less time as red lentils tend to get mushy! My biggest mistake was in not doubling the recipe so there would be more leftovers for today! I bet the butternut squash in there is amazing! Lovely! Has anyone tried to freeze this?? Traditionally prepared for special occasions, Fesenjān is perfect for colder months. According to Thomasina Mier’s, who put it better than I ever could: “Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice. You can try but it won’t be the same flavor profile. Yum! We’re glad you enjoyed this recipe, Diana! Ingredients. The sauce is definitely one to add to your vegan or vegetarian … You can also subscribe without commenting. Made yet another recipe from MB! Excited to share with family tomorrow, thank you!! This recipe is DIVINE. If too thick, you can add more vegetable broth or water. You’ll toast walnuts by placing them in a single layer on a baking sheet in a hot oven (180C or 350F) for 10 minutes or until light golden brown and fragrant. In the US, at specialty Middle Eastern stores, or follow the instructions here to make your own with pomegranate juice. this is AMAZING! https://minimalistbaker.com/pomegranate-lime-spritzers/. I slightly overcooked the juice and left it to cool down too much so it was a bit difficult to get the thick syrup out of the pan, but it worked :). This sounds so interesting! It has a very distinctive tangy and lip smacking flavor. Hmm, perhaps. It has a wonderfully rich and fragrant sharp flavour and works so well as a glaze. For a vegetarian option, the protein could be replaced with anything such as grilled tofu, grilled eggplant, or roasted squash. But if you would like to add a vegetarian protein to it, tofu would be a practical choice. Need help? I have a question about the instructions. Thank you for this post. I found that I had to add a lot more pomegranate molasses than the recipe called for because I love the taste of it! Chicken can be omitted in this recipe for an equally delicious vegetarian option. Perfect for a cool, rainy fall evening. I have the cookbook and saw the chickpea version, but was weirded out by the ingredients and couldn’t imagine it tasting that great. I will definitely add this to my go to list of simple, healthy meals for the new year! Red Lentil, … Cook uncovered for 20 minutes … Once the water starts boiling add in the vegetable stock cube, pomegranate molasses, coconut sugar, salt, and pepper. before I became veg, Fesenjan was to me the ULTIMATE flavour combo for stews, first time having it literally blew my mind (most people don’t mention the large hole in my head, most times) and I crave it on occasion, that savoury, sweet n sour, tangy, oily, nutty goodness… there is nothing in the world like it… Omg, I can’t believe how addictive this is! The walnuts are blended into a fine meal and are almost undetectable in the final dish, but add a nuttiness that I just love. This was so good! 0. Heat a teaspoon of oil in the skillet you toasted the walnuts in (no need to clean it, just wipe out any … This is a favorite at my house where I’m feeding two vegans and two who are gluten free. We are so glad you enjoyed it! I have a very similar dish that I make called “Persian Chickpeas” — a riff off of Persian Chicken. Fesenjan Recipe With Chicken For cooking Fesenjoon with chicken first pour in the mixture 300-gram walnut and 2 numbers of a medium onion and let it chop completely and mix. Next time I’d like to try it with the fresh pomegranate garnish and a homemade broth, but the stock cubes worked well. That is the same way I have here in this fesenjan recipe. Depending on the freshness / type of lentil, it can take longer to cook. It turned out wonderfully! This one is definitely a keeper. The pomegranate and parsley certainly “beautify” the presentation :D. I just made this tonight, and wow! I froze some this time and will let you know how that goes upon defrosting. How do u make pomegranate juice? Add chicken to the same stockpot and top it with thefried One thing I would amend is if you use store bought pomegranate molasses. Not sure how long this will last us, though! That can cause them to take longer to cook or not soften at all. Khoresht Fesenjan originates from the Caspian region of Iran and is as old as the Persian people. Only tweak for me was skipping the maple syrup. Thank you! I’m craving this again already, and you can bet that I’ll be making this again very soon. Once the lentils are just tender, add walnut meal, pomegranate molasses (start with the lesser amount and work your way up – store-bought can be more intense in flavor), maple syrup, and spices (see photo). We haven’t tried using red lentils in this recipe, but I suspect it would work. Taste and adjust seasonings as needed, adding more maple syrup or pomegranate molasses for sweetness, salt for saltiness, turmeric for earthiness, or cinnamon for warmth. Typically made with chicken, this vegetarian fesenjan by Minimalist Baker is completely vegan, made with lentils instead. I followed the recipe exactly, then added a few handfuls of kale at the end to make it more of a complete meal. This is just so wonderful. I’d recommend reducing pomegranate juice and adding that. This vegan fesenjoon is just the right amount of sweet and savory and warmed me right up on a chilly, rainy night. We’ve been big fans of Fesenjān for years now—ever since John’s aunt introduced us to it at a Persian restaurant in San Diego. It will be one of our Christmas dishes. I can figure it out, just saying for future receips. So glad to hear this recipe is a success in your household! I think I’ll try that with this dish. Whoop! I used store bought pomegranate molasses and I substituted organic bouillon cubes with water for the veggie broth. xo, Do you think this would taste good on top of roasted butternut squash? Can you use red lentils? :). Thankfully pomegranate syrup can be purchased in most Middle Eastern markets. I’m making this tonight! I wonder if the vegetable brother I used was too acidic or salty for the lentils to get soft? We’re so glad you enjoyed it! I didn’t miss the meat. I also slightly caramelized the onions for extra flavor. Delicious! My husband made this tonight and it was so delicious! It was very different from most things that I cook. Thank you! Thanks for sharing some Persian cuisine. Thank you so much for all the wonderful recipes you take your time perfecting and sharing with us. But they still retained their bite and the flavours came together incredibly well. Thanks so much for the lovely review, Anneke. I served with preserved lemon. I’d like to see cooking times using Instant Pot, as more and more people are using instead of stove top. Leah – I do the same! Seems like too much. all that needs to be said. Persian rice is not only boiled but steamed and … Whoop! Google+. I used the juice reduction which worked very well. Culture and History; Iran News; Iran Travel Tips; Persian Foods and Recipes; Recent Posts . 3- Slice the eggplants. Well, today I was looking through the website and saw the lentil version and happened to have everything I needed on hand so I figured what the hell? ( or follow your directions for using canned) :) Great flavor! You can cover to cook faster! I am looking forward to trying some of your other recipes. This recipe … Leftovers freeze well. I did however sprout my green lentils beforehand to enhance the nutritional value. *If you’d rather use canned lentils, you can sub the written amount for 2 cups cooked, canned lentils. In the meantime, if making pomegranate molasses from pomegranate juice, add 1 cup (240 ml) pomegranate juice (adjust amount if adjusting serving size) to small saucepan and bring to a simmer over medium heat. Super easy and lots of exotic flavors to push you out of your comfort zone. It’s very easy to mix them up and some of them take a very long time to cook thoroughly, compared to others. I think it would be fine chilled or room temp! For a vegetarian dish of Fesenjoon, you should omit the meat and add water instead of the gravy. Add chili powder, cinnamon, maple syrup, pomegranate molasses, and cook for 1 more minute. xo. veganfoodrecipe - May 1, 2019. It was holiday-perfect with its unusual and festive flavors. ), and has a fresh taste (parsley). Toast the walnuts. I literally just typed a few ingredients I had into Google and came across this. Once lentils have just cooked through, add the walnut meal, pomegranate molasses, maple syrup, turmeric, cumin and cinnamon. WhatsApp . Thanks so much for the lovely review, Darlene. How was the flavor? Fesenjan-e Bademjan (Eggplant and Pomegranate Braise) This eggplant dish with a pomegranate-walnut-honey sauce is exotic. SO glad you enjoyed it! 1 onion. Lots of flavour, will make again for sure. 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