Fesenjan
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
446 kcal
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Course
Dinner
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Cuisine
Middle Eastern, Persian, Iranian
Fesenjan
Description
Fesenjan traditionally combines walnuts and pomegranate molasses to make a thick, tangy sauce. In this version, cauliflower is roasted until tender and lightly browned to add a roasted flavor and texture. Toasting and finely grinding the walnuts intensifies their nuttiness without becoming oily, forming the base of the sauce. The sauce is simmered with chopped onions, vegetable stock, pomegranate molasses, maple syrup, and cinnamon, then combined with the cauliflower to absorb the flavors. Garnishing with chopped parsley and pomegranate arils adds contrast and bright notes.
The interplay of roasted vegetables and richly spiced walnut sauce creates a balanced dish that is both robust and nuanced. Serving it over rice allows the sauce to be fully enjoyed, soaking into the grains. The recipe’s method of slow simmering and careful toasting builds complexity while retaining the integrity of the individual ingredients.
This recipe showcases how vegetarian ingredients can come together to make a distinctive, well-rounded dish, displaying a mix of textures and tastes from nutty to sweet and tangy.
Ingredients
- 1 cauliflower head
- 1 tablespoon neutral cooking oil generic cooking oil
- 200 g walnuts California, 2 cups
- 1 onion chopped
- 2 cupa 400ml vegetable broth/stock
- 2 tablespoon pomegranate molasses pomegranate concentrate
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
To garnish
- parsley chopped
- pomegranate arils
- rice to serve (optional)
Instructions
- Heat the oven to 400F / 200C.
- Cut the cauliflower into florets, then spread onto a baking sheet and drizzle with the oil. Bake for 15 minutes or until soft and the edges are beginning to turn golden.
- Meanwhile, heat a dry large skillet and add the walnuts. Toast them, stirring often, for a few minutes until fragrant and the edges begin to darken. Transfer the walnuts to a food processor and allow to cool, then whiz until they form a fine crumbly meal. Don’t overblend them or they’ll turn to walnut butter!
- Heat a teaspoon of oil in the skillet you toasted the walnuts in (no need to clean it, just wipe out any burnt walnut bits) over a medium/low heat, then add the onions and cook for 5 minutes until they begin to brown. Add the vegetable stock and allow to bubble. Stir in the walnut meal, pomegranate molasses, maple syrup and cinnamon, then add the roasted cauliflower. Cover and cook for 7 minutes, stirring occasionally.
- Serve over rice, garnished with chopped parsley and pomegrante arils.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 446 kcal
% Daily Value*
| Calories | 446kcal | 22% |
| Carbohydrates | 27g | 9% |
| Protein | 11g | 22% |
| Fat | 37g | 57% |
| Saturated Fat | 3g | 15% |
| Sodium | 50mg | 2% |
| Potassium | 702mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin C | 72mg | 80% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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