Vegan Fesenjan with Mushrooms
- Prep:
- 20 min
- Cook:
- 90 min
- Total:
- 110 min
- Yield:
- 4 servings
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.
Ingredients
- 1 cup walnuts
- 2 tbsp oil
- 1 cup onion, chopped
- 2 clove garlic, minced
- 0.50 cup pomegranate molasses
- 1 tbsp sugar
- 1 pinch saffron threads (optional)
- 2 cup water
- 12 ounce mushrooms, sliced
- 1 tsp salt
- 0.25 tsp black pepper
- 0.25 cup parsley, chopped
Steps
- Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
- Heat oil and sauté onion and garlic until translucent.
- Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
- Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
- Season with salt and pepper; garnish with parsley and serve over rice.