Dishbook

Vegan Fesenjan with Mushrooms transforms the classic Iranian walnut-pomegranate stew into a plant-based delight. Earthy mushrooms soak up the sweet-sour sauce for a rich, comforting dish. Serve over rice for a fragrant, vegan feast.

Steps

1. Toast walnuts in a dry skillet until fragrant; grind into a coarse paste.
2. Heat oil and sauté onion and garlic until translucent.
3. Stir in walnut paste, pomegranate molasses, sugar, saffron (optional), and water; bring to a simmer.
4. Add mushrooms and cook, covered, until mushrooms are tender and sauce thickens, about 60 minutes.
5. Season with salt and pepper; garnish with parsley and serve over rice.
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