Walnut, Pomegranate and Lentil Stew (Fesenjan)
150g Walnuts, toasted lightly (in oven at 180C) and blended.
2 Tablespoons Oil
3 Tablespoons Pomegranate Mollasses (or use Pomegranate juice reduced on the stove until it's dark and thick - start with about 250ml)
1 White Onion
450ml Vegetable Stock (or Meat)
150g Brown or Green Lentils
2 Tablespoons Maple Syrup
1 Teaspoon Turmeric
1 Teaspoon Cinnamon
1/2 a Pomegranate
White Rice (to serve)
Slice the onion well and fry until translucent and fragrant in a large saucepan. Add some salt and pepper as it cooks.
Pour in the vegetable or other stock.
Add the lentils (soaked if they require it first). Cook for about 20 minutes or until the lentils are just soft.
Add the blended walnuts, half the pomegranate seeds and pomegranate molasses or juice. Stir and let the sauce bubble gently for a minute or two. Reduce the heat to low and add the turmeric, cinnamon and maple syrup. Taste and adjust spices as desired, add more stock if the dish becomes quite thick.
Serve with rice and sliced Parsley and the remaining pomegranate seeds to decorate.