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Persian Vegan Food Fesenjoon

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

  • Author: Plant-Based Persian
  • Total Time: 1 hour 50 minutes
  • Yield: 4 people 1x
  • Diet: Vegan


A rich, sweet and sour pomegranate and walnut stew, enjoyed over Persian basmati rice.


Units Scale
  • 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


  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 pot on medium heat.
  3. Add the onion, and sauté until translucent.
  4. Add the green jackfruit, salt, 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!)
  • Prep Time: 20 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Cuisine: Iranian/Persian

Keywords: Vegan, Plant-Based, Persian, Iranian, Khoresh-e-Fesenjoon, vegetarian