Dishbook

Sign in

Vegan Fesenjan with Mushrooms

By Alice Apron

Based on Dan Doughkneeder's Fesenjan

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.

Prep:
20
Cook:
90
Time:
110
Yield:
4

Ingredients

  • 4.75 cup walnuts
  • 3 tbsp oil
  • 2 clove garlic, minced
  • 1 pinch saffron threads (optional)
  • 12 ounce mushrooms, sliced
  • 1.25 tsp salt

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.