Fesenjan (Koresht Fesenjoon) is a delicious traditional Persian stew. Ground California Walnuts form the basis of the sauce, which is fragrant with cinnamon and pomegranate molasses. This easy vegan version is served with roasted cauliflower. Ready in just 25 minutes.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Large deep frying pan
- 1 head of cauliflower
- 1 tbsp oil
- 200 g 2 cups California walnuts
- 1 onion chopped
- 2 cupa 400ml vegetable broth/stock
- 2 tbsp pomegranate molasses pomegranate concentrate
- 1 tbsp maple syrup
- 1 tsp ground cinnamon
- Chopped parsley
- Pomegranate arils
- Rice to serve (optional)
Heat the oven to 400F / 200C.
Cut the cauliflower into florets, then spread onto a baking sheet and drizzle with the oil. Bake for 15 minutes or until soft and the edges are beginning to turn golden.
Meanwhile, heat a dry large skillet and add the walnuts. Toast them, stirring often, for a few minutes until fragrant and the edges begin to darken. Transfer the walnuts to a food processor and allow to cool, then whiz until they form a fine crumbly meal. Don’t overblend them or they’ll turn to walnut butter!
Heat a teaspoon of oil in the skillet you toasted the walnuts in (no need to clean it, just wipe out any burnt walnut bits) over a medium/low heat, then add the onions and cook for 5 minutes until they begin to brown. Add the vegetable stock and allow to bubble. Stir in the walnut meal, pomegranate molasses, maple syrup and cinnamon, then add the roasted cauliflower. Cover and cook for 7 minutes, stirring occasionally.
Serve over rice, garnished with chopped parsley and pomegrante arils.
Calories: 446kcal | Carbohydrates: 27g | Protein: 11g | Fat: 37g | Saturated Fat: 3g | Sodium: 50mg | Potassium: 702mg | Fiber: 7g | Sugar: 13g | Vitamin C: 72mg | Calcium: 97mg | Iron: 2mg