VEGAN KHORESHT FESENJOON

Vegan Khoresht Fesenjoon is a rich and flavorful Persian stew made with ground walnuts and pomegranate molasses. Traditionally served with rice, this vegan version replaces meat with hearty ingredients like jackfruit, to soak up the tangy-sweet sauce. The dish is known for its deep, earthy taste and silky texture, making it a comforting and elegant plant-based option in Iranian cuisine.

Vegan Khoresht Fesenjoon - (Persian Pomegranate and Walnut Stew)

Ingredients

• 200g  raw walnuts

• ½ medium  onion, finely chopped

• 1 can (10 oz / ~280 g) green jackfruit in brine (drained, rinsed, and squeezed dry with a cheesecloth or kitchen towel

• ½ Tbsp  oil ( sunflower or avocado oil)

• 1 tsp salt

• 1 tsp ground turmeric

• ¼ tsp black pepper

• 600 ml water (room temperature)

• ¾ cup pomegranate molasses

• 3 Tbsp maple syrup

Instructions:

Prepare the walnuts:

In a food processor, pulse the walnuts until finely ground (but not a paste). Set aside.

Heat the oil in a medium pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes.

Add the jackfruit, salt, turmeric, and black pepper. Sauté for 3–4 minutes to toast the spices and let the jackfruit absorb flavor.

Stir in the ground walnuts and cook for another 2–3 minutes, allowing the flavors to meld.

Add the water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 30 minutes. Stir occasionally to prevent sticking.

Stir in the pomegranate molasses and cook uncovered for another 10 minutes.

Add the maple syrup and simmer for 30 more minutes, uncovered, until the stew thickens and darkens. Stir occasionally.

Serve warm over rice and enjoy!