📝 About This Recipe
Hailing from the lush Gilan province of Iran, Fesenjan is a masterpiece of Persian cuisine that balances the deep, earthy richness of toasted walnuts with the bright, tangy punch of pomegranate molasses. This vegan rendition transforms the traditional stew into a plant-based marvel by using hearty roasted butternut squash and mushrooms to mimic the texture of meat while absorbing the complex flavors of the sauce. It is a slow-simmered labor of love that results in a velvety, dark, and sophisticated stew that is as beautiful as it is delicious.
🥗 Ingredients
The Walnut Base
- 3 cups Raw Walnut Halves (high quality, fresh)
- 2 cups Cold Water (plus more as needed for consistency)
The Aromatics and Vegetables
- 1 large Yellow Onion (finely grated or minced)
- 2 cups Butternut Squash (peeled and cut into 1-inch cubes)
- 8 ounces Cremini Mushrooms (halved or quartered)
- 3 tablespoons Olive Oil (divided)
The Sauce and Spices
- 1/2 cup Pomegranate Molasses (ensure it is 100% pomegranate with no added sugar)
- 2 tablespoons Maple Syrup or Sugar (to balance the acidity)
- 1/2 teaspoon Ground Turmeric
- 1/4 teaspoon Ground Cinnamon
- 1 teaspoon Sea Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Saffron Threads (ground and dissolved in 1 tbsp hot water)
For Garnish
- 1/4 cup Fresh Pomegranate Arils (for a pop of color and juice)
- 2 tablespoons Fresh Toasted Walnuts (roughly chopped)
- 1 sprig Fresh Cilantro or Parsley (optional)
👨🍳 Instructions
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1
Preheat your oven to 350°F (175°C). Spread the 3 cups of walnuts on a baking sheet and toast for 8-10 minutes until fragrant and slightly darkened. Watch them closely to prevent burning.
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2
Once cooled slightly, place the toasted walnuts in a food processor. Pulse until they are very finely ground, resembling a coarse, oily meal. Do not go so far as to make nut butter.
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3
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the grated onion and sauté for 5-7 minutes until soft and translucent but not browned.
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4
Stir in the ground walnuts, turmeric, and cinnamon. Cook for 2 minutes, stirring constantly to release the oils from the nuts and toast the spices.
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5
Slowly pour in 2 cups of cold water. Bring to a very gentle simmer. Cover the pot, reduce heat to low, and cook for 30 minutes. The cold water helps the walnut oil separate, creating the signature silky texture.
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6
While the walnuts simmer, toss the butternut squash and mushrooms with the remaining olive oil, salt, and pepper on a baking sheet. Roast in the oven for 20 minutes until just tender.
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7
After the walnut base has simmered for 30 minutes, stir in the pomegranate molasses, maple syrup, and the dissolved saffron water. The sauce will turn a deep, dark chocolate-brown color.
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8
Add the roasted butternut squash and mushrooms into the stew. Gently stir to coat the vegetables in the rich sauce.
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9
Cover and continue to simmer on the lowest setting for another 30-40 minutes. If the stew becomes too thick, add a splash of water. The goal is a thick, spoonable consistency.
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10
Taste the sauce. It should be a perfect harmony of tart and sweet. Adjust with more pomegranate molasses for tartness or a touch more maple syrup for sweetness.
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11
Once the oil from the walnuts has risen to the top and the sauce is glossy, remove from heat. Let the stew rest for 5 minutes before serving to allow flavors to settle.
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12
Transfer to a serving bowl and garnish generously with fresh pomegranate arils and chopped toasted walnuts for texture.
💡 Chef's Tips
Always use cold water when first mixing the ground walnuts; this 'shocks' the nuts into releasing their natural oils for a richer stew. Be patient with the simmer—the color of Fesenjan should transform from a light tan to a dark, moody brown as the pomegranate molasses caramelizes. If your pomegranate molasses is particularly sour, you may need to double the sweetener to achieve the traditional 'maloos' (sweet and sour) flavor profile. For an even deeper flavor, make this dish a day in advance; like many stews, it tastes even better the next day. Avoid using pre-ground walnut flour, as it lacks the fresh oils necessary for the authentic texture of the sauce.
🍽️ Serving Suggestions
Serve over buttery Persian steamed saffron rice (Chelow) with a crisp golden crust (Tahdig). Pair with a side of 'Sabzi Khordan'—a platter of fresh herbs like mint, tarragon, and radishes. Accompany with a cooling Shirazi salad (diced cucumbers, tomatoes, and onions with lime juice). A glass of chilled doogh (yogurt drink) or a crisp, dry white wine like a Riesling complements the acidity perfectly. Warm flatbread like Lavash or Barbari is essential for scooping up every last drop of the walnut sauce.