Fesenjan (Persian pomegranate walnut sauce)
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.
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.
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