Vegan Pomegranate Walnut Sauce is a delicious and nutritious spin on a classic Persian stew called Fesenjoon and also known as Fesenjan.  It is made with walnuts, pomegranate molasses, and spices, and it is packed with antioxidants, protein, and healthy fats.  The earthy, smoky flavor of the toasted walnuts and the sour and sweet elements of pomegranate molasses create a layered taste sensation like no other.  This luscious sauce is perfect for dipping vegetables, spreading on bread, or serving over rice.  In this recipe, we skip the meat or poultry and create a modern, vegan version of a beloved Persian dish.

In addition to its delicious flavor, Vegan Fesenjoon Sauce also offers a number of health benefits. Pomegranates are a good source of antioxidants, vitamin C, and fiber.  Walnuts are a good source of omega-3 fatty acids, protein, and healthy fats. Both pomegranates and walnuts help reduce inflammation.

Health Benefits:

• high antioxidants
• good source of nut-based protein
• loaded with healthy fats and fiber

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This recipe has a couple of “secret” ingredients.  One is Blackstrap molasses – a tip from my mother-in-law who we refer to as Maman Jaleh, M.J. for short.  If you don’t have Blackstrap molasses use sugar in equal measures.  Lastly, a bit of sweet potato or Murasaki Japanese sweet potatoes make for a silky smooth texture.  

Serve with a fluffy mound of Persian rice or a toasted piece of whole wheat pita bread or lavash.

For a more classic recipe that includes poultry meat, click on the following link:

Khoresh Fesenjan | Persian Pomegranate Chicken

Yield: 6

Vegan Pomegranate Walnut Sauce

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Vegan Pomegranate Walnut Sauce is a delicious and nutritious spin on a classic Persian stew called Fesenjoon and also known as Fesenjan.  It is made with walnuts, pomegranate molasses, and spices, and it is packed with antioxidants, protein, and healthy fats.  The earthy, smoky flavor of the toasted walnuts and the sour and sweet elements of pomegranate molasses create a layered taste sensation like no other.  This luscious sauce is perfect for dipping vegetables, spreading on bread, or serving over rice.  In this recipe, we skip the meat or poultry and create a modern, vegan version of a beloved Persian dish.

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 1/2 yellow onion, diced
• 2 tablespoons avocado oil or olive oil
• 2 cups raw, unsalted walnut halves
• 1/2 cup pomegranate molasses
• 1/8 cup organic blackstrap molasses
• 1/2 cup cooked *sweet potatoes or even better, murasaki sweet potatoes
• 1/4 teaspoon saffron threads bloomed in 2 tablespoons hot water
• 1/2 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/2 cup vegetable broth
• 1/2 cup **water
• 1/4 cup pomegranate arils

Instructions

Sauté onions in a large saucepan in olive oil over medium-low heat for about 5 minutes or until they become translucent and soft; set the pan aside

Toast the walnut halves until lightly browned for about 5 to 7 minutes in a pan keeping a close eye over them and stirring constantly

Process the walnuts until finely ground but do not over grind as it will turn into a pasty nut butter - it should be in tiny walnut particles

Add the two types of molasses, sweet potatoes, and fried onions to the walnuts and lightly process until just combined

Transfer the mixture back to the saucepan, add the vegetable broth and water, and cook down on a low simmer for 45 minutes to an hour; stir often to prevent the sauce from sticking or burning on the bottom of the pan - the sauce will darken the longer you cook it and should be dark brown when finished; * See note to add more liquid as needed

Transfer to a serving bowl and garnish with fresh pomegranate arils

Notes

*sweet potato can be canned or freshly cooked; my preference is for Murasaki Japanese sweet potatoes

**may need to add more water as the sauce simmers down if it gets too thick or when reheating

Recommended Products

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  Zaffrus - Premium All Red Saffron Threads For Cooking Saffron Rice, Risotto, Paella, Desserts, Tea and Golden Milk (7 grams / .246 oz)
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  Sadaf Pomegranate Sour Paste - Pomegranate Molasses - Dark Red Syrup (10 fl oz)