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

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INGREDIENTS (SERVES 2)

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• 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

Spice mix

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• 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

DIRECTIONS

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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.

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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

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ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH NIKON D5600 AND GOOGLE PIXEL 3 XL

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