Description
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.
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.
Ingredients
- 1 cup walnuts
- 2 tablespoon oil
- 1 cup onion, chopped
- 2 clove garlic, minced
- 0.50 cup pomegranate molasses
- 1 tablespoon sugar
- 0 pinch saffron threads (optional)
- 2 cup water
- 12 ounce mushrooms, sliced
- 1 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parsley, chopped