On Shab-e Yalda, the longest night of the year, Khoresht-e Fesenjan steals the show. In Iran, this night is all about celebrating with family and friends, and you can’t have a proper gathering without this delicious stew. While it’s usually made with meat, I’m sharing my Vegan Khoresht-e Fesenjan, which I’ve been making for my kids during Christmas for ages.
They absolutely love the mix of sweet, tangy, and savory flavors. It’s super simple to whip up, but you’ll need to be patient because it seriously gets better the longer you let it simmer on low heat. So, why not give it a try? You might just end up with a new favorite dish that becomes a cherished tradition in your home too. Enjoy the rich and diverse flavors of this Persian treat!
KHORESHT-E FESENJAN – THE PERFECT CHRISTMAS DISH
Picture this: It’s a chilly winter night, and your family is gathered around the table, with the amazing smell of pomegranate and walnuts wafting through the air. What’s the dish that makes this moment special? Khoresht-e Fesenjan!
This cozy, slow-cooked stew is drenched in a thick and velvety pomegranate-walnut sauce, making it the ultimate holiday meal—warm and filling, it comforts both your stomach and heart.
Khoresht-e Fesenjan represents hospitality, made with love and patience, and you can taste that care in every bite. It’s a must-have for any special occasion, bringing pure holiday joy to the table. Once you give it a try, you’ll see why it’s such a favorite in Persian celebrations.
VEGAN KHORESHT-E FESENJAN
Check out this amazing dish that you can make your own! Khoresht-e Fesenjan is super versatile, and today I’m sharing my vegan twist featuring oyster mushrooms—it’s a game changer. The mushrooms give a nice, meaty texture that mixes perfectly with the creamy pomegranate-walnut sauce. Feel free to get creative! You can swap in eggplant, pumpkin, or different kinds of mushrooms. Each variation brings its own yummy flavor and texture. What do you think about this Persian classic?
VARIATIONS OF KHORESHT-E FESENJAN
Khoresht-e Fesenjan is usually made with duck, but it tastes just as great with chicken, meatballs, or lamb. No matter what you pick, this dish mixes sweet, tangy, and savory flavors perfectly. The vegan version has been a total game-changer for me. It’s packed with rich flavors and super versatile, making it a hit every time! Why not give it a shot and find your favorite combo? What ingredients are you thinking of trying next?
THE TRUE STAR: THE POMEGRANATE-WALNUT SAUCE
Now we’re getting to the really magical part: the pomegranate-walnut sauce. This sauce is what makes the dish special, and it does require a bit of patience. It might take a little longer to whip up, but the flavor makes it worth it. Just make sure your walnuts are fresh. If they taste bitter, they’ll mess up the flavor. Give them a quick check to ensure they’re not brown or rancid. You can grind the walnuts however you like, either coarsely or finely, based on how you want the sauce to feel. Personally, I like to grind them as finely as I can to get that smooth, creamy texture.
When you grab some pomegranate paste from a Persian grocery store, look for one that’s thick and paste-like, not watery. To make the sauce, mix the ground walnuts with the pomegranate paste and let it simmer on low heat for about two hours. You’ll end up with a rich, chocolate-brown sauce that’s totally mind-blowing. The longer you let it simmer, the deeper the flavors get. I usually let it go for four hours until the walnut oil rises to the top. Seriously, it’s worth the wait!
PRACTICAL TIPS FOR PREPARATION
Making Khoreshte Fesenjan takes a bit of patience, but it’s worth it. You can whip up the walnut sauce a day ahead and just pop it in the fridge. The next day, all you need to do is sauté the oyster mushrooms and toss them in the sauce. Dinner will be ready in no time!
Also, this dish tastes even better the next day, once all the flavors have had a chance to blend. If you’re like me, you can easily double the recipe and freeze the leftovers—then you’ll always have a tasty meal on hand!
MORE RECIPE IDEAS FOR SHAB-E YALDA OR CHRISTMAS
4 Easy Ways to Remove Pomegranate Seeds
Salad-e Anar ba Morgh- Pomegranate-Chicken-Salad سالاد انار و مرغ
Tomato Salad with Pomegranate-Sumac Dressing
Morgh-e Shekam por – gefülltes Brathuhn aus dem Ofen
Khoresht-e Kadu Halvai – Pumpkin and Chicken pan خورش کدو حلوایی
Ash-e Anar ba Koofteh Ghelgheli – dicke Granatapfelsuppe mit Fleischbällchen und Minzöl آش انار
Khoreshte Fesenjan – Lammschmorgericht in einer Granatapfel-Walnuss-Soße
Anar Polo ba Morgh – Pomegranate rice with chicken انار پلو با مرغ
Koofteh Anar o Gerdoo – Hackbällchen in Granatapfel-Walnuss-Sauce کوفته انار و گردو
Khoresht-e Beh Aloo – Quince Prune and Beef Stew
Yakh dar Behesht-e Anar – Pomegranate Granité یخ در بهشت انار
Shirini Shab-e Yalda – Pistazien-Kardamom-Taler mit Granatapfelkerne
Shirini Shab-e Yalda – Plätzchen mit Granatapfelgelee und Yalda Playlist
WANT TO TRY KHORESHT-E FESENJAN
You’ve got to give it a shot! It’s an awesome mix of savory and sweet flavors that will blow you and your friends away. Dive into Persian cuisine and make this tasty dish a memorable experience. When you make it, let me know how it turned out! If you’re curious about more recipes and tips from Persian cooking, stick around—there’s plenty more to discover! Can’t wait to hear what you think!
INGREDIENTS POMEGRANATE-WALNUT SAUCE
400g walnut kernels*
1 medium-sized onion
10 ice cubes
1/2 tsp turmeric*
1/2 tsp cinnamon*
1/4 tsp ground cardamom*
1/4 tsp ground coriander*
A pinch of grated nutmeg*
350g pomegranate molasses* (thick consistency)
INGREDIENTS OYSTER MUSHROOMS
500g oyster mushrooms
1 tbsp sunflower oil*
1 large onion
1 tsp turmeric*
1/2 tsp saffron*
Salt and pepper
PREPARATION POMEGRANATE-WALNUT SAUCE (2 Hours)
Start by grinding the walnuts in a blender until they’re nice and fine. If you like a little crunch, feel free to chop them roughly instead. Next, dice up an onion and sauté it in some sunflower oil in a pot until it’s soft and translucent.
Then, toss in the ground walnuts and give them a quick toast—just be careful not to burn them, or the sauce will end up tasting bitter.
Add 500 ml of cold water and throw in 10 ice cubes. Mix everything together and bring it to a boil. Once it’s boiling, turn the heat down and let it simmer for about 2 hours until you see the walnut oil floating on top. If the sauce gets too thick, just add a little cold water (around 125 ml or 1/8 liter) as needed to keep it creamy.
After one hour, stir in all the spices and pomegranate molasses, and mix it up well.
PREPARATION OYSTER MUSHROOMS
Once your walnut sauce is ready, start on the oyster mushrooms. Chop up the onions and sauté them in oil until they’re nice and golden. When they hit that golden color, sprinkle in some turmeric and give it a quick stir. Toss in the oyster mushrooms next, add a bit of ground saffron, and throw some bay leaves on top. Let those mushrooms brown up all around.
SIMMERING FOR ANOTHER HALF HOUR
Mix the browned oyster mushrooms into the walnut mixture and let it simmer over low heat for about half an hour. Season with salt and pepper to your taste. If the sauce tastes too sour, just add 3 tablespoons of sugar and stir it well. If you like it more tangy, toss in a tablespoon of pomegranate syrup instead.
This dish goes great with Persian crispy rice, Sabzi Khordan, or Salad Shirazi.
BEFARMAYID!
Susan
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Khoresht-e Fesenjan Vegan
Ingredients
INGREDIENTS POMEGRANATE-WALNUT SAUCE
- 400 g walnut kernels
- 1 medium-sized onion
- 10 ice cubes
- 1/2 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cardamom ground
- 1/4 tsp coriander ground
- a pinch of nutmeg grated
- 350 g pomegranate molasses thick consistency
- Sunflower oil
- Salt
INGREDIENTS OYSTER MUSHROOMS
- 500 g oyster mushrooms
- 1 tbsp sunflower oil
- 1 large onion
- 1 tsp turmeric
- 1/2 tsp saffron
- 3 bay leaves
- Salt and pepper
Instructions
PREPARATION POMEGRANATE-WALNUT SAUCE (2 Hours)
-
Start by grinding the walnuts in a blender until they’re nice and fine. If you like a little crunch, feel free to chop them roughly instead.
-
Next, dice up an onion and sauté it in some sunflower oil in a pot until it’s soft and translucent.
-
Then, toss in the ground walnuts and give them a quick toast—just be careful not to burn them, or the sauce will end up tasting bitter.
-
Add 500 ml of cold water and throw in 10 ice cubes. Mix everything together and bring it to a boil.
-
Once it’s boiling, turn the heat down and let it simmer on low heat for about 2 hours until you see the walnut oil floating on top.
-
If the sauce gets too thick, just add a little cold water (around 125 ml or 1/8 liter) as needed to keep it creamy.
-
After one hour, stir in all the spices and pomegranate molasses, and mix it up well.
PREPARATION OYSTER MUSHROOMS
-
Once your walnut sauce is ready, start on the oyster mushrooms. Chop up the onions and sauté them in oil until they’re nice and golden. When they hit that golden color, sprinkle in some turmeric and give it a quick stir.
-
Toss in the oyster mushrooms next, add a bit of ground saffron, and throw some bay leaves on top.
-
Let those mushrooms brown up all around.
SIMMERING FOR ANOTHER HALF HOUR
-
Mix the browned oyster mushrooms into the walnut mixture and let it simmer over low heat for about half an hour.
-
Season with salt and pepper to your taste.
-
If the sauce tastes too sour, just add 3 tablespoons of sugar and stir it well.
-
If you like it more tangy, toss in a tablespoon of pomegranate syrup instead.
Recipe Notes
This dish goes great with Persian crispy rice, Sabzi Khordan, or Salad Shirazi.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag #labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
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