49min 4 ppl
Fesenjan Nabati (Walnut and Pomegranate Squash Stew)
66 minutes
4 people
Hardover 60 min or 12+ steps
66 min · 9 steps
Hard: over 60 min or 12+ steps
480 kcalper person
Protein 9g
Carbs 38g
Fats 33g
About this dish
Chunks of butternut squash simmer low and slow in the same thick, tangy-sweet sauce of ground walnuts and pomegranate molasses that makes Persian fesenjan famous, turning a deep mahogany as the squash goes meltingly soft.
Allergy Info
Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Butternut Squashpeeled, deseeded and cut into 3cm chunks700 g
- Onionfinely chopped1
- Pomegranate seedsto garnish2 tbsp
Dried Goods
- Walnutsfinely ground200 g
- Caster sugar1 tbsp
Spices & Seasonings
- Ground Turmeric0.5 tsp
- Ground cinnamon0.25 tsp
- Fine sea salt1.5 tsp
- Black pepper0.5 tsp
Oils & Condiments
- Pomegranate Molasses120 ml
- Vegetable Oil2 tbsp
- Vegetable stock500 ml
Utensils
- Large saucepan
- Food processor
- Sharp knife
- Chopping board
Method
1
Peel and finely chop the onion.
Approx. 4 minutes
2
Peel, deseed and cut the butternut squash into 3cm chunks.
Approx. 6 minutes
3
Grind the walnuts to a fine, sandy meal in a food processor.
Approx. 4 minutes
4
Heat the vegetable oil in a large saucepan and cook the onion until softened, about 5 minutes.
Approx. 5 minutes
5
Stir in the ground walnuts, ground turmeric and ground cinnamon and toast for 2 minutes.
Approx. 2 minutes
6
Pour in the vegetable stock and pomegranate molasses, add the squash chunks, bring to a gentle simmer, cover and cook until the squash is tender enough to pierce easily with a knife, about 25 minutes.
Approx. 25 minutes
7
Uncover and continue simmering until the sauce is thick and deeply glossy, about 15 minutes.
Approx. 15 minutes
8
Stir in the caster sugar and remaining salt, adjust to taste, then remove from the heat.
Approx. 3 minutes
9
Scatter with the pomegranate seeds to serve.
Approx. 2 minutes
