🍲 FESENJAN - PERSIAN WALNUT POMEGRANATE LEEK STEW 🍲
Fesenjān is a Persian stew flavored with pomegranate molasses and ground walnuts. Traditionally made with eggplant and poultry, this is my plant-based take on the Persian classic.
No chicken of course and I swapped the eggplant for a mix of veggies I thought would suit this dish. And guess what we absolutely loved it! Definitely a keeper, so I hope you love this one too.
Though a classic fesenjān doesn’t contain any leeks, they were a lovely and yummy addition to the dish.
As a member of the onion family leeks have a pretty strong, but beautiful flavor. They are low in calories but high in nutrients, particularly magnesium and vitamins A, C, and K. Furthermore, they are a good source of dietary fiber, copper, vitamin B6, iron, and folate.
FESENJAN - PERSIAN WALNUT POMEGRANATE LEEK STEW
INGREDIENTS (SERVES 2)
- ¾ cup walnuts, toasted
- 1 cup onion, chopped
- 1 cup leek, chopped
- 1 cup pumpkin, chopped
- 1 cup carrot, chopped
- 1.5 cup baby potatoes, halved and skin on
- 1 to 1.5 cup vegetable stock
- 2 tsp pomegranate molasse (maple syrup works too)
- ½ cup uncooked quinoa (I used mixed quinoa)
- 1 cup pomegranate arils
- 1.5 t turmeric powder
- ½ t cinnamon powder
- ½ t cumin powder
- Pinch of nutmeg
- Himalayan pink sea salt and black pepper to taste
Toast walnut and blend. Set aside.
Saute onion for 5 minutes, then add the leek and cook for 5 minutes more before adding the spice mix. Stir well until well coated.
Add carrots, pumpkin, potatoes, and veggie stock. Simmer, covered, for 15 minutes.
Add the blended walnuts and pomegranate molasses and cook uncovered for 15 minutes. Then add pomegranate arils and cook 5 minutes more.
Meanwhile, cook quinoa according to the instructions on the package.
Divide stew over bowls or plates and serve with quinoa.
WISHING YOU ALL A HAPPY AND HEALTHY DAY ღ ღ ღ
ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND GOOGLE PIXEL 3 XL