Khoresh-e-Fesenjoon (Persian Pomegranate and Walnut Stew)

Khoresh-e-Fesenjoon is one of my favorite Persian dishes, and it is surprisingly one of the simpler recipes. It is made with pomegranate molasses and can be quite tart. This recipe adds pumpkin purée and maple syrup to add a hint of sweetness.

Khoresh-e-Fesenjoon is traditionally made with meat (chicken or meatballs). While we typically replaced the meat with mushrooms, my mom recently tried jackfruit, and it was spectacular. Our recipe below uses jackfruit although mushrooms can be used instead.

You can find the pomegranate molasses at a Persian or Afghan store. I have even seen it on Amazon and at Whole Foods.

I had intended on posting this recipe on Sunday for Shab-e-Yalda, but got a little sidetracked with baking and delivering vegan Christmas cookies to our family and friends. 🙂

Shab-e-Yalda is an Iranian winter solstice festival celebrated on the “longest and darkest night of the year.” Friends and family gather to celebrate, and pomegranates are particularly significant because their red color symbolizes the glow of the sun and dawn.

This will be my last blog post of 2020. Thank you for 10,000 blog views! I started this blog six months ago to help inspire plant-based eating. I added a section on my Resources page with links to some of my favorite, easy vegan recipes. I will continue to add to it so make sure to check it out if you are looking for tried and true, family-approved recipes. I know we all don’t have time to make complicated dishes, especially with the year we have had.

I wish you all a happy, healthy and prosperous new year.

“Cheers to a new year and another chance for us to get it right.” – Oprah Winfrey

Ingredients

  • 2 cups raw walnut
  • 1/2 medium yellow onion julienned
  • 10 oz can green jackfruit in brine (drained, washed, and dried by squeezing water out with a cheese cloth or kitchen towel). You can roughly chop the harder pieces.
  • 1 tsp salt
  • 1 tsp turmeric
  • 1/4 tsp black pepper
  • 4 cups water
  • 3/4 cup pomegranate molasses
  • 1/2 cup pumpkin purée
  • 3 Tbsp maple syrup

Directions

  1. Add the walnut to a food processor and blend until walnut is finely ground. Set aside.
  2. Add 1/2 Tbsp cooking oil to a medium stock pot on medium heat.
  3. Add the onion, and sauté until translucent.
  4. Add the green jackfruit and spices, and sauté a few minutes.
  5. Add ground walnut, and saute for a few more minutes. Add water, cover, and cook for 30 minutes (stirring occasionally).
  6. Add pomegranate molasses and pumpkin purée cook for another 10 minutes.
  7. Add the maple syrup and cook for another 20 minutes.
  8. You can adjust the sweet and sour flavor of the Fesenjoon according to your taste by adding more maple syrup (for sweetness) or pomegranate molasses (for tartness).
  9. Serve with Persian rice. Noosh-e-Jan (Enjoy!)

SERVES 4-5 people