Fesenjan (Persian Pomegranate Walnut Stew)

• Cooking time: #60mins

• Level: #medium

• Cuisine: #Persian

Ingredients

6 servings

• 400g walnuts

• 430g pomegranate molasses

• 400g butternut squash, peeled and chopped

• 1 sweet potato, peeled and chopped

• A handful of dried plums

• Water, as needed

• Pomegranate seeds, walnuts, fresh coriander leaves for garnish

Instructions

1. Peel and chop the butternut squash and sweet potato into chunks. Heat a small amount of oil in a pan and fry the vegetables until they soften and the edges turn golden brown.

2. Blitz the walnuts in a food processor until finely ground.

3. In a large pot, heat the ground walnuts over medium heat, stirring frequently to prevent burning. Toast for about 3–4 minutes until they release their fragrance and oil.

4. Stir in the pomegranate molasses, followed by the sautéed butternut squash, sweet potato, and dried plums. Mix well.

5. Add enough water to cover the ingredients. Bring to a gentle simmer and cook for 10-15 minutes, stirring occasionally, until the stew thickens and the vegetables are tender.

6. Transfer to a serving dish. Garnish with pomegranate seeds, chopped walnuts, and fresh coriander leaves. Serve with rice.