Name: Pomegranate + Walnut Khoresh (Khoresh-e Fesenjan)
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: Serves: 4
Cuisine: Iranian
Ingredients: Zest of 1 orange; 3 cups (about 13 oz/360 g) shelled walnuts; 2 teaspoons ground cumin; 1 tablespoon ground cardamom; 2 cups (120 g) chopped Fresh cilantro; 2 cups (120 g) chopped Fresh mint; ½ teaspoon ground pepper; ½ teaspoon turmeric; 1 teaspoon pomegranate molasses*; 1 teaspoon grape molasses*; 2 cups (120 g) chopped Fresh parsley; 1 cup (150 g) pomegranate arils (1 pomegranate); 4 cups (950 ml) Fresh pomegranate juice; 2 medium onions, peeled and sliced; ½ teaspoon sea salt; 2 tablespoons olive oil; 1 teaspoon sea salt; ½ teaspoon ground cinnamon; 1 large butternut squash (about 3 lb/1.35 kg), peeled and cut into ¼-inch (1.75 cm) cubes*; 1 tablespoon olive oil; Sprigs of cilantro

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 30

Appears in

Joon

By Najmieh Batmanglij

Published 2015

About

Traditionally this recipe is made with duck: the affinity between pomegranate and duck in Persian cooking goes back to ancient times. However, this dish is equally delicious—and nutritious—made without meat, which is what I am giving you here. For those who’d like meat, I suggest serving it with chicken kabab.

Ingredients

Asia
Iran
Main course
Vegetarian

Method

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Ingredients

Method

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