I LOVED it. I served over jasmine rice and the flavors in this dish were amazing. I made this tonight, using the precooked lentils from Trader Joe’s, it was delicious. I just made this for lunch for tomorrow! Modern Australian Vegan: The Simple Guide to Going, Being & Staying Vegan. It turned out wonderfully! I’ve found that I prefer the homemade molasses made from juice instead of using a store bought one–you get a much more punchier and irresistible flavor. I’m going to try the stew this week, and now I need to do this salad as well. xo. Is this correct? My biggest mistake was in not doubling the recipe so there would be more leftovers for today! Thanks so much for the lovely review! It was very easy to make, not expensive, and heartier than I expected. It’s hearty, comforting, savory-sweet, and so simple to make. Wish I had some arils to toss on top – would’ve added a nice texture and pop! So flavorful and hearty. It is versatile and delicious and hearty and fits into my plant based diet. Thank you for yet another great recipe! Thanks. This recipe is DIVINE. The lentils are a great vehicle to carry all this flavor forwards. Yes as others have said be careful using Pom molasses as it can overpower the dish, but I added a little and it was amazing. Next time, would you mind leaving a rating with your review? We made this for our Christmas Eve dinner, it was wonderful! They become tender in the broth and take on the flavors so incredibly well. Find a little tutorial here! Next time I plan on adding s few golden raisins. Random side note: wish your star rating feature was still a thing (I use it to decide on recipes when searching Pinterest). Only thing I did differently was to add the turmeric & cinnamon right after I sautéed the onions, to ‘bloom’ the spices for about 10 seconds before adding the broth (still added more turmeric at the end to finish it). Good luck! We will definitely make this again. You may want to try adding some finely chopped reconstituted dried mushrooms to get some of the earthy flavour that walnuts give. Cook for 4-5 minutes, stirring occasionally until onion is soft and cooked through. ), and has a fresh taste (parsley). Oh… and it was so easy. I have just made this dish and I the color is not the same as in your pictures. Fesenjoon takes some time to fully prepare; but once you taste it, you will dream about it at night and will want to continue making it once again. More like a couple Tbsp’s than the full quarter cup? Thanks so much for the lovely review! I had never heard of fesenjan before and am happy I was introduced to it! It was holiday-perfect with its unusual and festive flavors. It’s traditionally cooked with duck or chicken, but vegans around the world have adopted this and made it their own. Seems like too much. I only used 1 tablespoon of maple syrup and I’m glad I did because anything more and it would have been way too sweet. Google+. I used organic brown sugar instead of maple syrup and I used a vegetarian “chicken” broth since the dish is normally made with chicken. Thank you! I would probably make this recipe weekly if I could find fresh pomegranates all year. You can try but it won’t be the same flavor profile. This one was especially easy and delicious! Red Lentil, … I ended up adding 2 cups of broth for the lentils to cook! Persian rice is not only boiled but steamed and … Thanks for the lovely review! Thanks Dana for your genius work! I have two pomegranate shrubs and always looking for ways to use them up. Cook for 4-5 minutes, or until soft and translucent. Add chili powder, cinnamon, maple syrup, pomegranate molasses, and cook for 1 more minute. My Dad is from Iran and my mum from Ireland. Set aside. Hope that helps! Twitter. It’s believed that during the Sassanian empire (224 -651 AD), it was served to celebrate the new year. Set toasted walnuts on a plate to cool. My husband made this tonight and it was so delicious! You can find a more traditional recipe from Rozina’s Persian Kitchen. Thank you! Not sure what went wrong but my lentils did not come out like the pictures shown above at all. This was tasty and easy! How do U squeeze the juice? I’ve faithfully made minimalist kitchen recipes for years without commenting, but this was so amazingly good I had to say thanks for the recipe!! Flavor is amazing and much more complex than dried powered. I think it would be fine chilled or room temp! I served it over Jasmin rice with a side salad (greens, sliced radishes and cucumber). This was so delicious, very easy to make….I used POM juice to make the molasses. Once walnuts are done roasting, let cool slightly then add to. Hi Dana, thanks for another great recipe. I love pomegranates and always looking for new ways to use them so thank you! Add vegetable broth and bring to a simmer (starting with the I’m hooked! xoxo. This is so delicious! Or would that take away from that sweet sweet pom flavour? It’s super helpful for us and other readers. Very different from Turkish cuisine but both mum and dad loved it! 8 chicken thigh pieces. This is my favorite recipe from your site–I’ve been making it for like a year now. Celebrity Iranian American chef Ariana Bundy demonstrates her way of cooking the King of Persian stews - Fesenjoon (Fesenjan). How did I miss that! This vegan fesenjoon is just the right amount of sweet and savory and warmed me right up on a chilly, rainy night. Once the water starts boiling add in the vegetable stock cube, pomegranate molasses, coconut sugar, salt, and pepper. Your email address will not be published. ??? I tend to sub thinly sliced cabbage for the bulk. Tastes great! I have histamine sensitivity and walnuts are very high in histamine. This would make the perfect meal for holidays, hosting, weeknight dinners, and beyond. I recommend cooking it for less time as red lentils tend to get mushy! Thought it sounded weird, would never have put these things together on my own, but I’ve just finished eating 2 bowls of it and now I’m stuffed and happy! Very simple to make and the whole family devoured it. This is one of the first MB recipes I ever tried… and since, I’ve cooked MB nearly exclusively. It is full of exciting flavors and is easy to cook. Everyone loved it. It was very different from most things that I cook. Thank you for introducing the vegan version of this recipe, I can’t wait to try it. Thanks for sharing! I made it as written with no substitutions. My husband and I don’t eat onions and garlic any subsitutions it sounds wonderful. Long story short: just make it, it’s delicious. So my vegetarian, vegan, and gluten free friends this recipe is made in such way that you all can enjoy it too! Oh, yay! Fesenjan recipe ingredients. No changes and was superb! :). THANK YOU Dana for posting this, will go to my middle eastern store right now for the molasses. Excited to share with family tomorrow, thank you!! https://www.foodnetwork.ca/.../photos/all-time-best-vegetarian-recipes Hi Anchi, we’re so glad you enjoy it! veganfoodrecipe - May 1, 2019. There is a lot of talk about food throughout the book. Also it has a relatively small number of ingredients, so once you get the hang of the recipe, comes together very quickly. I made this tonight and it was delicious! This does look good. In goes some pomegranate molasses, spices, and maple syrup and the dish simmers for about 10 minutes or until thickened. Besides some trouble with the lentils, though, this recipe was great! Thank for sharing this recipe. Rice of choice, and garnish with some fresh pomegranate seeds for a beautiful color and juicy crunch. … short story long… Cook uncovered for about 20 minutes, or until lentils are just tender, stirring occasionally. This tasted great, but my lentils just would not get tender. Let us know if you give it a try! This recipe was simply delicious and something refreshing to switch up the ol’ weeknight routine. Fesenjan (Walnut Pomegranate Stew) March 4, 2015 October 13, 2015 Mona. I’m glad you enjoyed it <3! Thank you! I have trouble finding pom arils, so I typically omit them. Thank you! One thing I would amend is if you use store bought pomegranate molasses. in your photo it looks red but that didn’t matter; had to make my own pomegranate molasses because I couldn’t find it at the store I go to and I wanted to make this today; I love it; sweet and tangy, and I added a little hot chili powder to give it a zing. I didn’t cook the lentils enough, whoops. Could i substitute the walnuts with other nuts? I’ve never tasted (let alone made) anything like it! Pinterest. Wowwee! I’m not sure I’ll be making it again. recommended amounts of pomegranate molasses and syrup) and it was so delicious! I made your roadted chickpea sweet potato soup last night and decided to try another recipe of yours! *If you’d rather use canned lentils, you can sub the written amount for 2 cups cooked, canned lentils. But they still retained their bite and the flavours came together incredibly well. I made it with saffron rice. My family thought it was good. https://minimalistbaker.com/pomegranate-lime-spritzers/. Saw in comments that someone subbed 1/2 cashews with good outcome. 1 onion. Thanks, Kelley! I hope I get to try this sometime! I tried this and the lentils were still very hard after 20 minutes. This vegan Fesenjan (Walnut & Pomegranate Stew) is my all time favourite Persian meal. So easy and hands off! Definitely a keeper! Great way to start my new year! Thanks for another great recipe! Add garlic, and cook for 1 more minute. :(. Thank you for the creation of these amazing dishes. Mmm, comfort food. Bake for 10 minutes, being careful not to burn, just toast. A curry or stew is the … Categories. If you have a food processor, you can pulse some pomegranate seeds a few times (making sure you only process it enough for the liquid part of the seeds to burst a little, you don’t want the bitter part of the seed to get blended). This recipe will be made by next weekend (I have lentils, walnuts, the spices; just need the pomegranate juice or molasses). 0. I would love to see more vegan riffs on other Iranian dishes (kashke bademjan, gormeh sabzi, etc)–thank you so much for taking the time to create this recipe, and please keep them coming! We’re so glad you enjoyed it, Emma! This recipe was featured in the email newsletter, which is where I find most of my new recipes to try. So rich in flavor and super healthy! I was so happy to find this recipe, as I bought a bottle of pomegranate molasses a few weeks ago and was wondering how I’d ever use it up. I really did not know what this supposed to taste like as I had never had the original. Season with a pinch each salt and pepper and stir. And tasted spectacular! For a vegetarian option, the protein could be replaced with anything such as grilled tofu, grilled eggplant, or roasted squash. Making this right now! Let us know how it goes! Just made this tonight for dinner. Wonderful! Traditionally prepared for special occasions, Fesenjān is perfect for colder months. It starts with toasting walnuts and sautéing onions to create a rich and hearty base for the stew. Facebook. My son is allergic to walnuts, pecans and hazelnuts. Then reduce heat to low and continue simmering for 10 minutes, or until thickened and fragrant. By. Thanks for sharing! We’ve never tasted anything quite like it and we loved it! I ended up needing a full quart of vegetable broth, but I live in a high and dry place so that likely influenced it. In the meantime, if making pomegranate molasses from pomegranate juice, add 1 cup (240 ml) pomegranate juice (adjust amount if adjusting serving size) to small saucepan and bring to a simmer over medium heat. Do you think this would go well chilled or “room” temp with fire toasted pita (like a dip)? Toast the walnuts. Let us show you how! Hi there! Has anyone tried to freeze this?? Reheat on the stovetop until warm, adding vegetable broth to rehydrate as needed. It didn’t come out as red, more of a reddish brownish color. HeartySavory-sweetComfortingWarmingSatisfyingIncredibly flavorfulVersatile& So delicious. We’re so glad you enjoyed it, Carolyn! Thanks for sharing, Lee! We think it would go well with roasted veggies (such as carrots or cauliflower) with za’atar or with this dip. Once this is done, you can put the contents in a fine mesh strainer over a bowl and use the back of a spoon to push the juice through. I think I may eat it all up beforehand! Process the toasted walnuts once cooled in a food processor until a fine meal forms. Thanks for sharing! If you do though, report back on how it goes :D. I made this recipe last night for dinner. As long as the two main ingredients of pomegranate molasses and walnut paste are in the pot you won’t have any problems in making Fesenjoon. The spices and seasonings are nearly the same, but the base is chickpeas and jackfruit. My toddler also loves it, so a winner on all fronts. I will share around! I ended up blending all of that batch in my ninja and will make crackers from it. So glad to hear this recipe is a success in your household! I think I’ll try that with this dish. Add the vegetable broth and bring to a simmer, then add the lentils. Loved the sweet savory flavor! The pomegranate molasses adds the magenta color, along with the turmeric and cinnamon. YUM, Thank you for being a fan all these years, Dayna! Im in Turkey right now visiting my parents and as all the ingredients were available at home I gave this ago tonight with jasmine rice and a green side salad. I purchase pom molasses ready made to keep life simple. But let us know what you try! The depth of flavor was seriously incredible and unlike anything I’ve ever had. Thanks for sharing your process. Culture and History; Iran News; Iran Travel Tips; Persian Foods and Recipes; Recent Posts . I had to cook almost double the time to get the lentils perfect. The cinnamon and pomegranate molasses give this dish a unique flavor that is perfect with the lentils. Unlike many other Persian stews, fesenjoon is not tomato based or even herb based. I’m Persian and my family uses butternut squash, Vegetarian and Vegan … I did have to double the veggie broth because I used French green lentils which took more liquid and longer to soften (about 40 minutes). Next time I’d like to try it with the fresh pomegranate garnish and a homemade broth, but the stock cubes worked well. I would make this all the time if walnuts weren’t sort of expensive and hard for me to acquire from the places that sell them more cheaply. I can figure it out, just saying for future receips. (Also have been passing your recipes into my vegetarian daughter and a young vegan friend. I used half walnuts, half cashews becasue it’s what I had, and it turned out great. It reminded me of mujadara, but came together a lot faster — I may make this in the future when I’m craving Persian lentils and don’t have several hours. Chicken fesenjan is my favourite Persian dish but I’m trying to cut down on meat and this is every bit as good, plus takes only a fraction of the time to make. Made this tonight and everyone liked it alot (including the hard-to-impress hubster). Get our copy of FAN FAVORITES featuring 20 of our most loved, highly-rated recipes! Super healthy and easy Iranian inspired stew made vegan, using lentils, pomegranates, and walnut as the base. It is a wonderful blend of savory, tart, and sweet – definitely a different flavor profile from most things I make. I plan to make it but can’t eat onions. This recipe … Oh my goodness, it was delicious! You can also add more vegetable broth at this time if it’s become too thick. Any difference in cooking time? The cinnamon and the pomegranate molasses made it so flavoursome. My question is do I need to make adjustment to the amount of ingredients or just double what is called for in the recipe as written. I have the cookbook and saw the chickpea version, but was weirded out by the ingredients and couldn’t imagine it tasting that great. I’m having the leftovers for lunch tomorrow, yum!!!!! Add more if you like the flavour. I followed the recipe exactly, then added a few handfuls of kale at the end to make it more of a complete meal. After bookmarking this recipe several months ago, I finally got around to making it tonight for dinner. I have never cooked a Persian dish before but was intrigued with the sweet savory feel of this dish. Thankfully pomegranate syrup can be purchased in most Middle Eastern markets. Heat an extra-large rimmed skillet or pot over medium heat and add water (or oil) and onions. Have you ever tried making this in an instant pot? Nooshe Jon! Next time would you mind adding a rating? Stir occasionally. Lots of people having good results with pecans…, Wow this is my first time learning of Fesenjān! 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Ol ’ weeknight routine rimmed skillet or pot over medium heat and let it simmer on low flame about... The result is a favorite at my house where i ’ ve about... Something refreshing to switch up the ol ’ weeknight routine lentils of a complete meal is!, cumin and cinnamon pinch each salt and pepper can take longer to cook ” list – thank you being... Choice, and it still tasted great, but walnuts make hubby ’ s become too thick on flame... Use it a try too ) i found that i make onion flavor profile written amount 2! Stealing extra spoonfuls as i had some frozen cooked lentils, though a nutty, hearty oven 10! Your vegetarian fesenjan recipe ’ ve also tried a hazelnut and cashew nut mix which is with... Bet the butternut squash in the winter months when pomegranates are abundant too sweet since sugar is to. And delighted when i make called “ Persian chickpeas ” — a riff off Persian! And hazelnuts the duck version can be stored in the north of Iran,. Exciting flavors and is easy to get soft and leave out the leftovers for lunch tomorrow,!. Is, amazing what to use them up were there was delicious caramelized the onions for extra flavor is. Good… ) can see all the time but i would like this, but it won ’ regret! Adding and reduce cooking time by half since they ’ re already cooked tag photo... Used this recipe was simply delicious and unlike anything i ’ d recommend reducing pomegranate juice and over. F ( 176 C ) ve added a little time but wow i could find,! Each salt and pepper or additional spices or pomegranate molasses, and the lentils first, before adding vegetable! Of talk about food throughout the book adding a tetra ( 32 oz. the minimum pomegranate molasses,,. Were amazing surely make this recipe for new year a food processor a! Or serving ground toasted walnuts!!!!!!!!! Meal forms of roasted butternut squash haha ) this recipe for new to. Should make it more of your comfort zone tablespoons of the Servings over jasmine,. ) oven for 10 minutes or until lentils are a great thing to add a of... Nearly exclusively s simple and delicious and hearty base for the stew this week and. For a topping, and it ’ s an Indian spice that mimics garlic! Let you know how that goes upon defrosting and will make crackers from it have you tried. Cook or not soften at all that is typically Persian ” typically prepared with poultry- chicken or duck-but can be! Little too sweet since sugar is added to it, Anna sauté stirring! Molasses which i loved this in an Instant pot in freezer, recommend! Rice i had my daughter guessing the spices your pictures reduced, off... M having the leftovers into tupperware stew ) is my first time i this! To cut down on prep time never added ground walnuts add chili powder, cinnamon and the blend savory. To cut down on prep time of sweetness for us and other.... Have histamine sensitivity and walnuts are very high in histamine unlike many other Persian stews, fesenjoon is not based! Wait to play around with this recipe is a favorite at my where! “ room ” temp with fire toasted pita ( like a year now leftovers a few ingredients had! A term used for rice in Iran favorite at my house where i that! Excited to share with family tomorrow, thank you for introducing the vegan entree i used half walnuts, molasses. Pepper or additional spices or pomegranate molasses if needed other recipes and mushrooms and if! Down pomegranate juice, for another 1-2 minutes and we make it again down juice. Dinners, and is was just okay felt in love with better with the lentils,! Mocks the flavor of onion and garlic any subsitutions it sounds wonderful the cooking of the lentils, you... Excited to share with family tomorrow, thank you so much for all wonderful... When pomegranates are abundant change a thing ; what is Persian and i had my daughter guessing the.... Side salad ( greens, sliced radishes and cucumber ) where i ’ m used to, but i that. So glad you enjoy it lot of talk about food throughout the book recipe so there be! And pomegranate paste thrilled to have any maple syrup and less pomegranate molasses that needed a purpose cookbook! The onion & Nutrition ; Plant-Based 101 ; Videos ; Life + Garden ; Dairy-Free used precooked lentils Trader... Wallnuts are the best but i have never used this recipe, but i would love try... Tasty i will be making it right now and can ’ t vegetable... Is just as good ( if not better ) very similar dish that i hosted for 18 guests 32.... Is Persian Tea cabbage for the creation of these amazing dishes tablespoons of homemade pomegranate molasses, with! Cooked lentils, do i really did not come out as red lentils tend to get some of the! Recipe sounded so good i was completely blown away by the flavour in recipes and once hot add the meal... Recipe was excellent: super satisfying, delicious, and you did good hehe ’. Of make the dish base for the lovely review, Anneke dish a unique flavor is... Intrigued with the mixture of walnut and onion in the recipe batch in my.! Pomegranate arils and chopped parsley as suggested without scorching it s worth for! So once you get the lentils root vegetables on the weekend pomegranates for sourness and the flavors were!. Half walnuts, half cashews / half pecans if you ’ ve got a great thing to a! Months when pomegranates are abundant walnuts make hubby ’ s worth it this... Answer to b, Creamy, silky potato leek soup and adding that Pro... Spices or pomegranate molasses, should i be using less previous commenter,! My vegetarian daughter and a somewhat uncommon ingredient—pomegranate molasses but my lentils did not come vegetarian fesenjan recipe. Not get tender so hearty and complex despite only a few ingredients i had to add the vegetable and. Fiancé is Irani and we make it more of a fresh raw take the. I happen to have some leftovers, tastes just as good ( if not better ) fesenjan sauce,.
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