The lively, warm, and rich flavors of pomegranate and walnuts seemed like a perfect way to send winter packing. Koresht fesenjan combines those flavors and more. It’s actually a dish I discovered as an adult. I read about it in a book, “Guests of the Sheik,” did some research, and eventually came up with a version of it that’s pretty traditional, but with a couple of my personal tweaks. It’s become a favorite!
In a stroke of dumb stroke of luck: I recently had everything on hand to make this koresht fesenjan except for the meat (typically chicken or duck is used.) Grinding the walnuts is usually the most tedious part of this recipe for me, so I was thrilled that I had some pre-ground walnuts on hand. I wasn’t in the mood to rush out and buy meat, and anyways, I’m always down with a good vegetarian meal. I remembered butternut squash being part of the recipe in a version of this dish byNajmieh Batmanglij.
Madame Najmieh? She’s kind of the Queen of Persian Cooking, by the way. She literally wrote the book on it. Several, actually. So I figure that if butternut squash is good enough for her, it’s good enough for me! And this would be my chance to finally explore a vegan version of this lovely dish, something I’d been meaning to do.
So in the butternut squash went, along with some leftover sliced mushrooms I had on hand from another night’s salad. (Yes, the mushrooms were my addition, and I admit I felt nervous as I tossed them in. No need. The stew turned out great and the mushrooms absorbed the other flavors beautifully).
This recipe calls for pomegranate syrup or juice. Since pomegranate juice is so popular now and pretty easy to find in supermarkets, you can use that instead of pomegranate syrup. However, pomegranate syrup/molasses is available in some regular grocery stores, and also in Middle Eastern/Mediterranean stores. Another thing: A lot of oil will come to the top of the dish. This is normal and nothing to worry about; it is the oil from the walnuts. And walnut oil is good fat. Anti-inflammatory and great for the heart and the skin, as a matter of fact.
Khoresht Fesenjan: Persian Pomegranate Walnut Stew
2 tablespoons olive oil or neutral oil of choice
2 medium onions, finely chopped
1/2 pound walnuts, finely ground (shells removed)
1 pound of butternut squash, peeled and cut into large chunks
8-10 ounces of sliced mushrooms (optional)
4 cups pomegranate juice or 1/2 cup pomegranate syrup/molasses diluted in 2 cups of water
1/4 teaspoon saffron, dissolved in 1 tablespoon of hot water
Salt, to taste
Honey, agave, or sugar
Optional Spices: Cardamom pod OR 1/2 teaspoon cardamom powder and/or a pinch of ground allspice
Directions:
1. Heat the oil in a large pan Dutch oven over medium heat. Add the onion and cook until tender, about 10-15 minutes. Add mushrooms and cook 5 minutes more. Remove onions and mushrooms.
2. Place the ground walnuts in the remaining oil in the frying pan over low heat. Cook and stir 5 to 10 minutes or until lightly browned. If using optional spices, add now and allow to cook for 30 seconds or until fragrant.
3. Return the onion to the frying pan with the walnuts. Stir in the pomegranate juice or diluted pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Adjust seasoning to taste. If stew tastes too sour, add a little honey or sugar.
4. Serve over basmati rice. Makes 4 to 6 servings.
oh brilliant – veggie persian! when I did my persian feast, A & I struggled finding main courses that are vegetarian. Everything seemed to have a some meat in. in the end, we adapted some recipes.
thanks for this one! which book is it from?
It’s from the book in my head, Maninas. 😉 It’s loosely based on Najimieh’s recipe in “Persian Cooking for a Healthy Kitchen”, with some of my own tweaks and a couple of ideas I found online.
OK! 🙂
This is one of my favorite Persian dishes and I am so glad you explored a vegetarian version! I will be able to make it soon. Love Najmieh by the way, her books I consider my treasures
Glad you like the recipe. Agree, her books are amazing. I want more of them!
Fesenjan is truly delicious and your take on it sounds lovely. I’m sure the flavors of the butternut squash molded into perfect unison with the pomegrante and walnuts, (maybe even better than with poultry).
I remember all these Najmieh Batmanglij cookbooks from the 80’s, will dig them up somewhere probably in the basement :(.
Yeah, Nadia, the cookbooks kind of do remind me of the 80s, now that I think of it. LOL. Or the early 90s. But no matter, they are classic either way and worth digging out of any basement.
As for this dish, I honestly didn’t miss the meat at all. Of course, I still love and will continue to cook the chicken version of it, but this is a nice alternative to have in the ol’ repertoire.
Wow this is stunning. I’m for sure going to try it. Also, thanks for the tip on Najmieh Batmanglij. Trying to build up my repertoire of Persian cuisine.
I’m sure you’ll love her book, Ilana. Sorry I don’t have a photo of this to share with ya’ll–a couple of little birdies ate it up before I could snap a pic 😉
I’ve got Margaret Shaida’s book, which is also excellent. Very informative, and well writen, though with little photos.
Ooooh, sounds intriguing. I will seek her out. Thanks for the tip! 🙂
vegetarian fesenjan sounds so delicious and healthy! i like the combination of butternut squash and mushroom. brilliant!
Thanks, Azita. The veg version works quite well; even I have to admit how surprised I was. It was quite satisfying without the meat. Just goes to show you that sometimes dishes get their dominant flavors from ingredients other than meat.
[…] guys! We recently explored a vegetarian (actually vegan) version of today’s Persian dish, Khoresht Fesejan. Today, here’s the more classic version of […]
thanks for this linky 🙂
You’re welcome, doll!
[…] A vegan version is here. […]
sounds so yummy….great because i am a vegetarian…one ? where do you get the pomegranate syrup?
Hey Laura! I know we chatted about this in person before class yesterday, but I’m replying here as well for the benefit of others. Online, Amazon sells it. For NYC residents, Kalustyan’s (Lex and 28th) has it. Patel Brothers grocery stores in Queens carries it. But I’ve also seen it at grocery stores like Fairway, albeit at a marked up price cuz it’s and “exotic” item. 😉
Let me know if you make it, ok? Shanti!
thanks, bria! another ? when do you put the butternuit squash in? looking over the recipe, and wasn’t sure…i will definetly make and will def let you know…
thanks again!
Oops, I need to fix that. Just add the butternut in after the pom syrup.
[…] seeds are used in a variety of dishes, as well as the molasses and juice…. From starters to stews, from soups to rice and side-dish, the Persian cuisine uses pomegranate in all the possible […]
Persian recipes can be very easily converted to vegetarian. I am amazed when Iranians say that they have to think hard looking for a vegetarian recipes! In fact most Iranian dishes can be made vegan in no time…
Try Fesenjan with eggplant. Just fry some small eggplants whole and cook them in the sauce. It will be delicious dish. In fact in the north of Iran, they make this dish.