traditional walnut and pomegranate Persian stew 🥘🍚 VEGAN FESENJOON

Ingredients:
1 tbsp olive oil
one medium onion, chopped
3-4 garlic cloves, chopped
1 tsp turmeric powder
2 cups raw walnuts
1 cup warm water
1 cup pomegranate molasses
2 medium zucchini, shredded
1 tbsp brown sugar
salt and pepper to your taste

Instructions:
1- Prepare two ingredients: Ground the walnuts by pulsing in the blender or food processor. Shred the zucchini.
2- In a big pot, add the oil, cook the onions until translucent, then add the garlic. Cook for a minute, and add the turmeric powder.
3- Add the ground walnuts and cook for a few minutes, add salt and warm water and cover to let the stew simmer for about 30 minutes.
4- Stir in the pomegranate molasses and the zucchini and cover to let it simmer for another 45 minutes. Stir once or twice during this time.
5- Lastly, add the sugar and adjust the seasoning to your taste. It should be rich in pomegranate flavor with a balanced sweet and tart taste.
6- Serve with basmati rice and Shirazi salad.
7- It keeps in the frig for a week and tastes better every time!

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I love vegan persian food!!! Im so lucky that when I went vegan, my mom made every persian dish we eat vegan. 10 years later, I still eat all the persian food goodness as a vegan!

Thank you for posting this ❤