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Vegan Fesenjan with Mushrooms

By Alice Apron

based on Dan Doughkneeder's Fesenjan.

Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast.

Prep:
20
Cook:
90
Total:
110
Servings:
4 servings

Ingredients

  1. 1 cup walnuts
  2. 2 tbsp oil
  3. 1 cup onion, chopped
  4. 2 clove garlic, minced
  5. 0.5 cup pomegranate molasses
  6. 1 tbsp sugar
  7. 1 pinch saffron threads (optional)
  8. 2 cup water
  9. 12 ounce mushrooms, sliced
  10. 1 tsp salt
  11. 0.3 tsp black pepper
  12. 0.3 cup parsley, chopped

Steps

  1. Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
  2. Heat oil and sauté onion and garlic until translucent.
  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
  4. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
  5. Season with salt and pepper; garnish with parsley and serve over rice.