Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, persian walnut stew (vegan). One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
The Persian Walnut Stew, Fesenjan, or Fesenjoon is the pride of Iranian cuisine. Sweet, sour, tangy, and rich, none of them can describe the real taste of this Persian delicacy. Its magical aroma makes every hungry mouth drool and the hideous, yet somehow inviting look is the perfect reminder of the paradoxical sweet/sour nature of Fesenjan. At the same time, chop the onions and garlic.
Persian walnut stew (vegan) is one of the most popular of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Persian walnut stew (vegan) is something which I’ve loved my whole life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook persian walnut stew (vegan) using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Persian walnut stew (vegan):
- Get 500 g walnuts
- Prepare 2 red peppers
- Take 1 butternut squash
- Make ready 1 tin chickpeas
- Take 1 teaspoon cinnamon
- Prepare 1 tablespoon pomegranate molasses
- Prepare 1/2 teaspoon chilli powder
- Get Pinch salt and pepper
- Get Chopped coriander to serve
Our version is not traditional, but is our plant-based take made with similar ingredients and flavors, such as walnuts and pomegranate molasses. This vegan Fesenjan (Walnut & Pomegranate Stew) is my all time favourite Persian meal. Toasted, nutty walnuts with tangy pomegranate molasses - what more could you ask for in a stew? Not sure if I have mentioned this before but I am half Persian.
Steps to make Persian walnut stew (vegan):
- Place walnuts in a saucepan with a pinch of salt and 200mls of water. Bring to the boil and then reduce heat and simmer for 2hrs.
- Pour cooked walnut mix into a blender and blitz for 2 mins. Leave to one side.
- Chop butternut squash and peppers to 1cm thick cubes.
- Mix all ingredients together in a saucepan. Add 150mls of water, and simmer on a low heat for 30 mins, or until butternut squash is cooked.
- Serve with couscous and chopped coriander.
Toasted, nutty walnuts with tangy pomegranate molasses - what more could you ask for in a stew? Not sure if I have mentioned this before but I am half Persian. My Dad is from Iran and my mum from Ireland. To begin making the Khoresht Fesenjan Recipe -Persian Vegetarian Pomegranate Walnut Stew; heat the oil in a large dutch oven or a casserole over medium heat. Add the sliced onions and saute until tender and slightly caramelized.
So that is going to wrap this up for this exceptional food persian walnut stew (vegan) recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
