Prep:

20min

Cook:

90min

Total:

110min

Yield:

4.0servings

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

• 1.0 cup walnuts
• 2.0 tablespoon oil
• 1.0 cup onion, chopped
• 2.0 clove garlic, minced
• 0.5 cup pomegranate molasses
• 1.0 tablespoon sugar
• 0.0 pinch saffron threads (optional)
• 2.0 cup water
• 12.0 ounce mushrooms, sliced
• 1.0 teaspoon salt
• 0.25 teaspoon 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.