Vegan Fesenjan with Mushrooms

By Alice Apron Based on Dan Doughkneeder's Fesenjan

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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
Total:: 110
Yield:: 4

Ingredients

1 cup and walnuts
2 tbsp and oil
1 cup and onion, chopped
2 clove and garlic, minced
0.50 cup and pomegranate molasses
1 tbsp and sugar
1 and pinch saffron threads (optional)
2 cup and water
12 ounce and mushrooms, sliced
1 tsp and salt
0.25 tsp and black pepper
0.25 cup parsley, chopped

Steps

Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
Heat oil and sauté onion and garlic until translucent.
Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
Season with salt and pepper; garnish with parsley and serve over rice.