more veggies, please!

45 minutes – serves 6 ¼ cup olive oil 1 large onion, sliced thin 3 garlic cloves, minced ½ teaspoon cinnamon ¼ teaspoon nutmeg 2 ½ cups walnuts, finely ground 2/3 cup pomegranate syrup 2 ½ cups water 1 tablespoon sugar 1 lime, juice of salt and pepper, to taste 1. Heat oil over medium heat in a large Dutch oven. Add onion and sauté until wilted and translucent. 2. Add garlic, cinnamon and nutmeg and sauté, stirring, for another 1-2 minutes. 3. Stir in walnuts, pomegranate syrup, water, and sugar. Bring to a low boil and simmer 30 minutes. 4. At this point, add firm tofu or raw vegetables to cook in sauce for 10 minutes. Add lime juice, salt and pepper to taste. When reduced, serve over white rice. Note: recipes online suggest, if adding meat instead of vegetables to fesenjan, cook meat for 30 minutes.

1 hour – makes 24 1 cup pecans or walnuts, chopped medium (optional) 1 ¼ cups (5 oz) plain cake flour ½ teaspoon salt ¾ teaspoon baking powder 6 ounces unsweetened chocolate, chopped fine 12 tablespoons (1 ½ sticks) unsalted butter, cut into six pieces 2 ¼ cups (15 ¾ oz) sugar 4 large eggs 1 tablespoon vanilla extract 1. Adjust an oven rack to the middle position; heat the oven to 325 degrees. Spray a 13 by 9-inch baking pan with nonstick cooking spray. Fold an 18-inch length of foil or parchment paper lengthwise to measure 8 inches wide. Cut a second sheet of foil to a 14-inch length. Fit the longer sheet lengthwise across the bottom of the greased pan, pushing it into the corners and up the sides of the pan (the overhang will help in removal of the baked brownies). Fit the second sheet in the pan in the same manner, perpendicular to the first sheet. 2. If using nuts, spread the nuts evenly, on a rimmed baking sheet and toast in the oven until fragrant, 5 to 8 minutes. Set aside to co