Khoresht Fesenjan Recipe (Persian Vegetarian Pomegranate Walnut Stew)
Autumn perfect side dish recipe to be had with mildly spiced rice pilaf
Khoresht Fesenjan Recipe (Persian Pomegranate Walnut Stew) is a perfect, rich and delicious dish for the autumn and winters, made with pomegranate juice and ground walnuts. The combination of walnuts and pomegranate juice in a stew really fascinated me and I wanted to try it out. Once I did, I simply loved the flavors from the walnuts, spices, and the pomegranates. I got inspired by this dish, when I wanted to cook something traditional from the Persian Cuisine. I could not find much of vegetarian, hence decided to substitute the curry base with vegetables for Khoresht Fesenjan and I am glad I did.
Serve the Khoresht Fesenjan Stew along with warm saffron pilaf for a warm Sunday lunch or even weeknight dinners with friends and family.
If you like this recipe, you can also try more Persian recipes like
- 100 grams Walnuts , toasted and ground to coarse powder (shelled)
- 4 cups Pomegranate juice
- 2 tablespoons Olive Oil
- 1 Onion , thinly sliced
- 150 grams Kaddu (Parangikai/ Pumpkin) , (yellow), peeled and cut into chunks
- 150 grams Button mushrooms , halved
- 1 Red Bell pepper (Capsicum) , diced
- Salt , to taste
- 2 tablespoons Honey
- 2 Bay leaves (tej patta)
- Saffron strands , a few
- 1/2 teaspoon Cardamom Powder (Elaichi) For Garnishing
- Fresh Pomegranate Fruit Kernels
- 1 Walnuts , toasted, roughly chopped
- Spring Onion Greens , to garnish
How to make Khoresht Fesenjan Recipe (Persian Vegetarian Pomegranate Walnut Stew)
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 it feels slightly caramelized. Stir in the Pumpkins, Mushrooms and zucchini, season with salt and saute for about 5 minutes until lightly tender. Cook the vegetables until al dente, as we will be cooking them later in the sauce. Transfer the sauteed vegetables into another bowl and keep aside.
Add a little more olive oil to the same pan; add the ground walnuts and saute the walnuts for about 5 minutes on low heat until they are lightly browned. Stir in the salt, cinnamon, and saffron and saute for a few seconds. Now stir in the onion and
To the walnut mixture, add the onion and vegetable mixture that we sauteed earlier, the honey and finally add the pomegranate juice. Give the ingredients a good stir until they are well combined.
Turn the heat to low and simmer for about 30 minutes until all the vegetables are cooked through the the stew has a rich flavor. Check the salt and other seasonings and adjust to suit your taste. You can also adjust the consistency of the stew by adding water to suit your taste.
Serve the Khoresht Fesenjan Recipe (Persian Vegetarian Pomegranate Walnut Stew)warm along with saffron pilaf for a weeknight dinner or even as a main course for parties.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"