Vegan Fesenjoon by @jorgelavelar

1h30

4 servings

🫒

15 ml

Olive oil

🧅

1 medium

Onion

🧄

3.5

Garlic cloves

🫙

5 ml

Turmeric powder

🌰

240 ml

Raw walnuts

💧

240 ml

Warm water

🍯

240 ml

Pomegranate molasses

🥒

2 medium

Zucchini

🍬

15 ml

Brown sugar

🧂

5 ml

Salt

⚫

5 ml

Pepper

  1. Shred
    • raw walnuts
    • zucchini

    Ground the walnuts by pulsing in the blender or food processor. Shred the zucchini.

  2. Add
    • olive oil
    • onion
    • garlic cloves

    In a big pot, add the oil, cook the onions until translucent, then add the garlic. Cook for a minute, and add the turmeric powder.

  3. Add
    • raw walnuts
    • salt
    • warm water

    Add the ground walnuts and cook for a few minutes, add salt and the warm water and cover to let the stew simmer for about 30 minutes.

  4. Add
    • pomegranate molasses
    • zucchini

    Add the pomegranate molasses and the zucchini and cover to let it simmer for another 45 minutes. Stir once or twice during this time.

  5. Add
    • brown sugar
    • pepper

    Lastly, add the sugar and adjust the seasoning to your taste. It should be rich in pomegranate flavor with a balanced sweet and tart taste.

  6. Serve

    Serve with basmati rice and Shiraz salad.

Vegan Fesenjoon by @jorgelavelar

1h30

4 servings

🫒

15 ml

Olive oil

🧅

1 medium

Onion

🧄

3.5

Garlic cloves

🫙

5 ml

Turmeric powder

🌰

240 ml

Raw walnuts

💧

240 ml

Warm water

🍯

240 ml

Pomegranate molasses

🥒

2 medium

Zucchini

🍬

15 ml

Brown sugar

🧂

5 ml

Salt

⚫

5 ml

Pepper

Preparation Steps

  1. Step 1/6

    Ground the walnuts by pulsing in the blender or food processor. Shred the zucchini.

    🌰raw walnuts
    🥒zucchini

  2. Step 2/6

    In a big pot, add the oil, cook the onions until translucent, then add the garlic. Cook for a minute, and add the turmeric powder.

    🫒olive oil
    🧅onion
    🧄garlic cloves
    🫙turmeric powder
    🍲pot

  3. Step 3/6

    Add the ground walnuts and cook for a few minutes, add salt and the warm water and cover to let the stew simmer for about 30 minutes.

    🌰raw walnuts
    🧂salt
    💧warm water
    🍲pot

  4. Step 4/6

    Add the pomegranate molasses and the zucchini and cover to let it simmer for another 45 minutes. Stir once or twice during this time.

    🍯pomegranate molasses
    🥒zucchini
    🍲pot

  5. Step 5/6

    Lastly, add the sugar and adjust the seasoning to your taste. It should be rich in pomegranate flavor with a balanced sweet and tart taste.

    🍬brown sugar
    ⚫pepper
    🍲pot

  6. Step 6/6

    Serve with basmati rice and Shiraz salad.

Composition

Ingredients

Types

Oil, Vegetables, Spices, Nuts, Liquids, Condiments, Sweeteners

Ingredients

olive oil, onion, garlic cloves, turmeric powder, raw walnuts, warm water, pomegranate molasses, zucchini, brown sugar, salt, pepper

Allergens

Tree Nuts

Dietetics

Dietary regimen

Vegan, Vegetarian

Calories

350 kcal

Macro nutrients

Protein: 8g, Carbohydrates: 20g, Fat: 25g, Fiber: 4g, Sugar: 12g

Nutritional Information

Minerals

Iron: 2mg, Calcium: 50mg, Magnesium: 80mg, Potassium: 500mg

Vitamins

Vitamin C: 10mg, Vitamin A: 300IU, Vitamin E: 2mg, Vitamin K: 8µg

Preparation

Time Information

Preparation

15 minutes

Cooking

1 hour 15 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

blender, food processor, pot

Appliances

stove

Type

Type

Type Of Dish

Main Course

Occasions

Dinner

Origin

Source

Platform

instagram

Original Creator

@jorgelavelar

Origin

Cuisine

Persian

Geographic

to inform

Various

Aspect

Texture

Rich

Flavors

Sweet, Tart

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (covered), fridge : 1 week (airtight container), freezer : 3 months (airtight container)