A rich, sweet and sour pomegranate and walnut stew, enjoyed over Persian basmati rice.
- 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
- Add the walnut to a food processor and blend until walnut is finely ground. Set aside.
- Add 1/2 Tbsp cooking oil to a medium pot on medium heat.
- Add the onion, and sauté until translucent.
- Add the green jackfruit, salt, and spices, and sauté a few minutes.
- Add ground walnut, and saute for a few more minutes. Add water, cover, and cook for 30 minutes (stirring occasionally).
- Add pomegranate molasses and pumpkin purée cook for another 10 minutes.
- Add the maple syrup and cook for another 20 minutes.
- 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).
- 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