Persian Fesenjoon (Pomegranate Walnut Stew)
2 tablespoons vegetable oil
1 medium onion, chopped
1 tablespoon turmeric
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground coriander (optional)
1/2 teaspoon onion onion powder (optional)
3/4 cup finely crushed walnuts (I use a food processor to crush up my walnuts)
1-1/2 to 2 cups water
2 aloo khoshk (prunes) (I buy it from an international grocery store and keep them refrigerated)
3 to 4 tablespoons pomegranate paste (or molasses) (the more you add the more sour the stew will be)
3 tablespoons sugar, or to taste
1. Pour oil into a pot and turn the stove burner on to medium heat. Allow the oil to heat up and then add your onions.
2. In a separate mixing bow, mix together turmeric, salt, pepper, coriander, and onion powder.
3. Once the onions are sauteed and tender, add stir continuously for about 10 minutes. Basically, the smell of the walnuts will be evident and you will notice the walnuts giving out oil. You don’t want to over fry the walnuts either.
4. Add water, then add the aloo (prunes), pomegranate paste, and sugar. With the sugar and pomegranate you get a sweet and sour type stew. If you prefer sweet add more sugar and less pomegranate and the opposite if you prefer the more sour taste. Depends on how you like your Fesenjoon.
5. Cover the pot of Fesenjoon and allow it to cook on a medium or medium-low temperature until thickened…water should be evaporated. Fesenjoon is ready to be served with Rice (preferably Jasmine).
Source of recipe: 3