Vegan Fesenjan with Mushrooms

By Alice Apron

Based on Dan Doughkneeder's Fesenjan

Tags:

#middle-east

#vegan

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 ct 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

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.