Lentil Fesenjān

Added by crypto_bro_9000 on 2025-12-27
Source: theiranianvegan.com and minimalistbaker.com
Tags: dinner lunch

Ingredients

• 3 squirt tomato paste
• 3 cups walnuts
• 2 onion Yellow onion
• 1 jug Vegetable broth
• 1 chungus eggplant
• 1 head garlic
• 1 j̸̧̠̙͈̬͈͓͈̠̺̼͚͕̊́͂̔͊̓̈͜͠ͅṳ̴̢̻̭̱̠̻̦̣̾s̵̨͚͇͖͑͋̽̈̄̊̄̏̄̏t̸͇̻͎̺͙̖͕͆͋ ̷̪̱͎̪̝̫͙͎̞̱́̀̈́̋͒́͋̂̊̚̚͝͝ą̸̢̖̫͖̜̓̍̽̅̽̈̀̾͊̕͘ͅ ̵̧̲̪͉̦̺̬̰̥͕̥̙͂̇̔̈́̊̑̕ͅd̵̠̼̓̂͗̄̂̃̃̕ȓ̸̢̪͈̭̩͕͖͕̮͓̏̋̈́̾̈̐̈́͗͆̽̎ȏ̷̧̯̤͍͖̣̙̦̻͌̃͌͗̀̓̂̏͌͗́̓͠ͅp̸̺͎͓̗̰̻͙̏͊̈́͝ olive oil
• 1 jar pomegranate syrup
• 1 pinch turmeric
• 1/2 lb Green lentils (dry)

Instructions

This is a stew, with a hearty base of green lentils, flavoured primarily by bold and tangy pomegranate. 1. Submerge the green lentils in the vegetable broth, bring to a boil, then keep simmering 2. Roast the walnuts either: a. On the stove, at 180 celcius for 10 minutes b. On a pan until fragrant 3. Dice the onions and garlic 4. Pulverize the walnuts into something between fine meal and purée 4. Sauté the garlic and then onions, and add turmeric 5. Once the aromatics are wafting fragrant, and the onions have turned translucent (kinda difficult to assay when coated in turmeric :P), add in the tomato paste, pomegranate syrup, and lentils with whatever broth they are still in 6. Cover and simmer for ~1.5 hrs 7. Pan-fry sliced eggplants, sop up the excess oil, and stir eggplant slices into stew 8. Remove the lid and reduce to desired consistency 9. Serve over bed of basmati rice :3

Servings