Vegan Fesenjan with Mushrooms

By Alice Apron Based on Dan Doughkneeder's Fesenjan

Tags: #middle-east #vegan

Prep:: 20 minutes
Cook:: 90 minutes
Total:: 110 minutes
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

1.00 cup walnuts

2.00 tbsp oil

1.00 cup onion, chopped

2.00 clove garlic, minced

0.50 cup pomegranate molasses

1.00 tbsp sugar

1.00 pinch saffron threads (optional)

2.00 cup water

12.00 ounce mushrooms, sliced

1.00 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.