Butternut Squash, Walnut + Pomegranate Braise

Name: Butternut Squash, Walnut + Pomegranate Braise (Khoresh-e Kui-e Tar)
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 1 cup/85 g roughly chopped fresh basil; 2 cups/170 g roughly chopped fresh cilantro; 2 medium onions, peeled and thinly sliced; 1 tablespoon oil; 3 cups/375 g walnuts; 1 large butternut squash, about 3 lb/1.3 kg, peeled, deseeded and cut into 2in/5cm cubes; ½ teaspoon fine sea salt; ½ cup/75 g pomegranate arils; Sprigs of cilantro; ½ teaspoon cinnamon; 1 tablespoon pomegranate molasses; 2 teaspoons ground cumin; 2 tablespoons oil; 1 teaspoon ground Persian hogweed seeds/golpar (optional); 4 cups/960 ml fresh pomegranate juice; 1 tablespoon ground cardamom; 2 cups/170 g roughly chopped fresh mint, or ⅔ cup/60 g dried; ½ teaspoon freshly ground pepper; ½ teaspoon ground turmeric; 2 cloves garlic, peeled and sliced; 1 teaspoon fine sea salt

Khoresh-e Kui-e Tar

Preparation info

Serves:
6

Difficulty
Easy
Ready in
2 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This deliciously nutritious vegan braise/fesenjun is made throughout Iran with various nuts and fruit. The walnuts can be replaced with other nuts—almonds, pistachios, hazelnuts, cashews, pecans, or peanuts— or raw sesame seeds. The butternut squash can be replaced with sweet potatoes, quince, eggplant, carrots, and even kidney beans.

Ingredients

Asia
Iran
Vegetarian
Gluten-free

Ingredients

Method