Fesenjan
Flavorful and fragrant walnut, chickpea and pomegranate stew, topped with crispy aubergine/eggplant and fresh pomegranate seeds.
Ingredients
- 100 grams walnuts
- 1-2 eggplant/aubergine cut into sticks
- 2 tbsp olive oil 1 tbsp for roasting and 1 tbsp for frying the onion
- ½ tsp salt and pepper
- 1 red onion thinly sliced
- 2 cloves garlic crushed
- ½ tsp chili powder
- ½ tsp ground cinnamon
- 1 tbsp maple syrup
- 2 tbsp pomegranate molases
- 1 cup 250 ml vegetable stock
- 1 can chickpeas
- pomegranate seeds to garnish
- coriander/cilantro leaves to garnish
Instructions
- Place the walnuts in a food processor, and finely grind them. Set aside.
- On a baking tray, lay the eggplant/aubergine sticks, drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes until they become soft.
- Heat oil in a frying pan, and cook the onion until it's soft and translucent. Add garlic, and cook for 1 more minute.
- Add chili powder, cinnamon, maple syrup, pomegranate molasses, and cook for 1 minute. Then add the ground walnuts and chickpeas. Cover and cook for 5 minutes. The sauce will thicken. Then add the stock and let the sauce simmer for a minute. And that's the sauce ready.
- To plate, pour the sauce in bowls, top with roasted aubergine/eggplant and sprinkle with fresh pomegranate seeds, walnuts and fresh cilantro/coriander leaves.
Notes
- Serve with white basmati rice on the side.
Nutrition
Calories: 313kcal | Carbohydrates: 25g | Protein: 5g | Fat: 24g | Saturated Fat: 3g | Sodium: 539mg | Potassium: 424mg | Fiber: 6g | Sugar: 14g | Vitamin A: 252IU | Vitamin C: 5mg | Calcium: 53mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/fesenjan/