Recipe and images courtesy of Vandana Chauhan
[aesop_content color=”#ffffff” background=”#0892d0″ columns=”1″ position=”none” imgrepeat=”no-repeat” disable_bgshading=”off” floaterposition=”left” floaterdirection=”up” revealfx=”off” overlay_revealfx=”off” aesop-generator-content=”Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon. This hearty stew has a rich walnut-based gravy which has a very unique flavor.
“]Vegan Fesenjan is a delicious plant-based version of the famous Persian dish Fesenjan, also known as Fesenjoon.
This hearty stew has a rich walnut-based gravy which has a very unique flavor.
[/aesop_content]
Ingredients notes
- Soya chunk: It’s a by-product of soybean oil. It’s sold in dried form and is easily available in Indian grocery stores and online too.
- Vegetable bouillon cube: Instead of bouillon cube, vegetable stock can also be used.
- Pomegranate molasses: It’s a thick sweet and sour syrup made with pomegranate juice and sugar. This molasses is used in a lot of Middle Eastern recipes.
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Directions:
Steps 1 and 2: Put walnut kernels into a grinding jar and make a fine powder.
Step 3: Put the walnut powder in a cooking pot.
Step 4: Dry roast on low flame for 3-4 minutes or until the walnut powder starts releasing oil. Keep stirring in between.
Step 5: Add water to the roasted walnuts and let it boil.
Step 6: Once the water starts boiling, add vegetable bouillon, pomegranate molasses, salt, pepper, brown sugar, and ground cinnamon.
Step 7: Mix everything and cook covered for about an hour. Keep checking and stirring in between.
Step 8: After about an hour of cooking, the stew will become slightly thicker and get a rich brown color.
Step 9: While the walnut stew was getting cooked, soak the soya chunks in boiling water for 10-15 minutes.
Step 10: Heat oil in a separate cooking pot and add chopped onion.
Step 11: Cook until the onion starts turning brown. Add turmeric powder and saute for a few seconds.
Step 12: Add chopped potatoes and cook for 4-5 minutes. Keep stirring in between.
Step 13: Squeeze out the water from soaked soya chunks and add to the potatoes.
Step 14: Stir fry for 2-3 minutes and then add around ½ a cup of water. Cook for another 3-4 minutes.
Steps 15 and 16: Add cooked walnut stew and mix everything.
Step 17: Cook for 30 minutes. Keep stirring after every 10-15 minutes.
Step 18: Garnish with pomegranate arils and parsley.
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