Walnut, Pomegranate, and Lentil Stew (Fesenjan) Recipe

This Persian-inspired stew combines the earthy richness of walnuts, the tangy sweetness of pomegranate, and the hearty texture of lentils. It’s a comforting dish bursting with flavour, ideal for warming up on chilly nights.

Ingredients:

• 150g walnuts, toasted and blended
• 2 tablespoons oil
• 3 tablespoons pomegranate molasses (or reduced pomegranate juice, starting with 250ml)
• 1 white onion, sliced
• 450ml vegetable or meat stock
• 150g brown or green lentils (soaked if needed)
• 2 tablespoons maple syrup
• 1 teaspoon turmeric
• 1 teaspoon cinnamon
• ½ a pomegranate (seeds)
• 100g fresh parsley, chopped
• White rice (to serve)

Method:

1. Prepare the Base:

   • Heat oil in a large saucepan. Fry the sliced onion with a pinch of salt and pepper until translucent and fragrant.

2. Cook the Lentils:

   • Add the stock and lentils to the saucepan. Cook for 20 minutes or until the lentils are just tender.

3. Add Flavours:

   • Stir in the blended walnuts, half the pomegranate seeds, and the pomegranate molasses or reduced juice. Let it bubble gently for 1–2 minutes.

4. Season and Simmer:

   • Reduce heat to low and add turmeric, cinnamon, and maple syrup. Adjust seasoning and spices as needed. If the stew becomes too thick, add more stock to reach your desired consistency.

5. Serve and Garnish:

   • Serve the stew over warm rice. Garnish with fresh parsley and the remaining pomegranate seeds for a burst of colour and flavour.

This hearty Fesenjan stew is sure to become a family favourite, offering a balance of earthy, tangy, and sweet flavours. Perfect for dinner parties or a cosy night in!