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
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