Persian walnut stew (vegan). Khoresht Fesenjan is a Persian favorite stew with walnuts and pomegranates usually served over rice. I made this chicken stew a couple months ago. It was rainy and cold and my house was in need of a little comfort food.

Earthy, rich and tangy, this luscious stew is bursting with Middle Eastern Flavor! When we let go of insisting that we are who we think we are and that the world should give us exactly and only what. Vegetarian and Vegan folks please skip the next three steps. You can cook Persian walnut stew (vegan) using 9 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Persian walnut stew (vegan)

Prepare 500 g of walnuts.
You need 2 of red peppers.
Prepare 1 of butternut squash.
You need 1 tin of chickpeas.
You need 1 teaspoon of cinnamon.
Prepare 1 tablespoon of pomegranate molasses.
Prepare 1/2 teaspoon of chilli powder.
Prepare Pinch of salt and pepper.
It's of Chopped coriander to serve.

Pomegranate seeds can be added for added flavor and a pretty presentation. If the stew is too sour, sugar may be added to. Khoresh, (sometimes spelled khoresht) or stew, is a mainstay of Persian cuisine. While khoresh bademjan, or eggplant stew, often includes meat, it's a recipe well suited to.

Persian walnut stew (vegan) instructions

Place walnuts in a saucepan with a pinch of salt and 200mls of water. Bring to the boil and then reduce heat and simmer for 2hrs..
Pour cooked walnut mix into a blender and blitz for 2 mins. Leave to one side..
Chop butternut squash and peppers to 1cm thick cubes..
Mix all ingredients together in a saucepan. Add 150mls of water, and simmer on a low heat for 30 mins, or until butternut squash is cooked..
Serve with couscous and chopped coriander..

Vegetarian Koofteh Persian Style with Chef Hoss Zare! First and foremost - the colours alone in this dish are so darned beautiful. We eat twice; first with our eyes Secondly, this stew has deep historical roots - in fact, it's a vegan version of the centuries old Persian chicken dish called fesenjan, but here, tofu. Fesenjoon is a Persian stew made with ground walnuts and pomegranates. Also pronounced, fesenjan, it can be made with chicken or duck, or you can leave the meat out and keep it vegan.