Fesenjan
4 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
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)
- ยฝ tsp salt and pepper
- 1 red onion (thinly sliced)
- 2 cloves garlic (crushed)
- ยฝ tsp chili powder
- ยฝ 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)
Method
- 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.