Vegan Khoresht Fesenjoon

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Grind the walnuts as finely as possible in a food processor until the ground walnuts are starting to stick together like a dough.

Step 2

2. Finely slice the onion and fry in 2tbsp of oil. Once slightly golden, add the turmeric and fry for another couple of minutes.

Step 3

3. Add the ground walnuts to the onions and and add the pomegranate molasses, tomato paste, salt and pepper and pour over 3 cups of cold water. On a high heat, allow the mixture to come to a boil. When boiling, turn to a low flame and put the lid on.

Step 4

4. Simmer the walnut mixture with the lid on for 1 hour and 30 minutes. Check on it and stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the pot. If the water completely evaporates, add a little more in. After 1 hour and 30 minutes, the walnut sauce should have significantly thickened and darkened in colour. You will know it's ready once the walnut oil has separated and risen to the top.

Step 5

5. Next, add the oyster mushrooms to a separate pan and fry for 3-4 minutes with a sprinkle of salt and pepper.

Step 6

5. Now, add the oyster mushrooms into the Fesenjoon sauce. Leave to simmer on a low heat for at least 30 minutes so that the mushrooms are tender and can be bitten into. You may leave it for longer, but do not leave it for too long as the mushrooms will become too soft.

Step 7

6. Remove the lid for the last 10 minutes of cooking to allow some water to evaporate and for the sauce to thicken. At this point, stir in 2 tbsp of sugar. Adjust the sweetness to your liking - some like it sour and some like it sweet!

Step 8

7. Garnish the dish with a handful of pomegranate seeds and serve with steamed basmati rice.

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