Vegan Fesenjan with Mushrooms – Dishbook

Dishbook

Vegan Fesenjan with Mushrooms

By Based on Dan Doughkneeder's Fesenjan #middle-east #vegan
Prep Time
20 min
Cook Time
90 min
Total Time
110 min
Recipe Yield
4 Servings

Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast.

Steps

  1. Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
  2. Heat oil and sauté onion and garlic until translucent.
  3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
  4. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
  5. Season with salt and pepper; garnish with parsley and serve over rice.