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Vegetarian Eggplant Fesenjan (Persian Pomegranate Walnut Ste – vegetarian recipe
Stav Kogan

Vegetarian Eggplant Fesenjan (Persian Pomegranate Walnut Stew)

A rich, complex, and tangy vegetarian version of the regal Persian stew, Fesenjan. This recipe features meltingly tender roasted eggplant in a savory-sweet sauce made from ground walnuts and pomegranate molasses.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 4 serving
Calories: 580
Ingredients Method Nutrition

Ingredients
  

  • NOTE: You will need a food processor to grind the walnuts.
  • 1¼ cups / 125g (4.4 oz) walnuts
  • 4 medium eggplants, about 2¼ pounds / 1 kg (2.2 lb)
  • Canola oil, for roasting and frying
  • Salt and ground black pepper, to taste
  • 2 large red onions, thinly sliced
  • 2 cloves of garlic, crushed
  • 1½ tablespoons / 22.5 ml (0.8 fl oz) honey
  • ¾ teaspoon (4 g / 0.14 oz) ground red chile
  • 1 teaspoon (5 g / 0.18 oz) ground cinnamon
  • 2 tablespoons (30 ml / 1 fl oz) pomegranate molasses
  • 1 cup (240 ml) hot vegetable stock
  • Seeds from 1 pomegranate, for garnish
  • A handful of fresh cilantro, chopped, for garnish
  • for Perfect Fesenjan
  • For a deeper, nuttier flavor, toast the walnuts in a dry pan over medium heat for 3-5 minutes until fragrant before blitzing them in the food processor.

Method
 

  1. Preheat your oven to 400°F / 200°C.
  2. Line a large baking pan with foil and lightly brush with oil. 2.
  3. Place the walnuts in a food processor and blitz until they form a fine crumb.
  4. Set aside. 3.
  5. Cut the eggplants into batons approximately 2 inches x ¾ inch (5cm x 2cm).
  6. In a large bowl, toss the eggplant with a generous drizzle of oil and season lightly with salt and pepper.
  7. Spread them in a single layer on the prepared baking pan. 4.
  8. Roast for 25 minutes, or until the eggplant is golden brown and meltingly soft. 5.
  9. While the eggplants roast, prepare the sauce.
  10. Heat 3 tablespoons (45 ml / 1.5 fl oz) of oil in a large frying pan or skillet over medium heat.
  11. Add the sliced red onions and fry for 12 minutes, stirring regularly until soft and sweet.
  12. Add the crushed garlic and cook for another 3 minutes until fragrant. 6.
  13. Stir in the honey, ground red chile, cinnamon, ½ teaspoon of salt, and 1 teaspoon (5 ml / 0.2 fl oz) of black pepper.
  14. Add the ground walnuts and the pomegranate molasses, stirring everything together to form a thick paste. 7.
  15. Pour in the hot vegetable stock, stir well, and let the sauce simmer for about 8 minutes, until it thickens and the flavors meld together. 8. To serve, pour the warm fesenjan sauce into a large, shallow serving dish. Gently arrange the roasted eggplant batons on top.
  16. Garnish generously with fresh pomegranate seeds and chopped cilantro. This dish is wonderful served with steamed basmati rice.
  17. Don't overcrowd the eggplant on the baking sheet. Use two sheets if necessary to ensure the pieces roast and caramelize properly instead of steaming.
  18. Taste and adjust the sauce before serving. If it's too tart, add a little more honey. If you want more tang, add another splash of pomegranate molasses or a squeeze of fresh lemon juice.

Nutrition

Calories: 580kcalCarbohydrates: 35gProtein: 12gFat: 45g

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