Fesenjoon - Silky Walnut & Pomegranate
If you were invited to a dinner with the Prince of Persia, this luxurious walnut and pomegranate casserole would be the main meal. Made with a handful of exotic ingredients, the secret to this sauce is the technique of cooking.
A sweet and sour sauce packed with Australian walnuts that are elevated to the next level with the tanginess of pomegranates.
Traditionally simmered with chicken, duck, or meatballs. This cooking sauce also makes a perfect simmer or stirfry with pumpkin, veggie balls, sweet potato, tempeh, eggplant, or beetroot.
For slow cooking dishes just add this sauce to the slow cooker with the recommended veggies or protein and come back home to a beautiful walnut infused dish.
1- Heat a drizzle of oil in a saucepan. Add 500g of protein and veggies with seasoning (see suggestions above). Cook until sealed.
2- Shake well then add in the Fesenjoon sauce with an extra half a jar of vegetable stock or water.
Optional: Add 4 dried apricots.
3- Bring to boil then simmer for 20 minutes or until ingredients are cooked, stirring occasionally.
4- Serve on rice or couscous with a wedge of lemon, salad, and yoghurt.