Fesanjoon (pomegranate stew with walnuts and cardamom)

One tasty tradition during Tu B'Shevat is to hold a seder. I'd never heard of a Tu B'Shevat seder until I read about it online earlier this year. 

It's similar to a Pesach seder, in that we drink four cups of wine and prepare a special meal. Unlike a Pesach seder, we don't have to upend the entire house, cleaning out every last crumb of chametz. We can enjoy allll the bread we want.

It's common to eat first fruits of the spring season during the seder. Of them, pomegranates are my favorite. I learned of fesanjoon, a Persian pomegranate stew with walnuts, chicken, and cardamom, during a vegetarian cooking class I took years ago. Below is my version. The key to making this work is to let it simmer long enough for the walnut oils to blend smoothly.

Fesanjoon
(Persian pomegranate stew with soy chicken and cardamom)

 

3 T grapeseed oil
1 large onion, chopped
1 lb soy chicken, seitan, or other firm protein
8 oz mushrooms, sliced
1/2 c pomegranate paste (Sadaf is a good brand)
2 c water
1 1/2 c walnuts, ground finely (grind fresh, whole walnuts--you need the oil)
several grinds sea salt
several grinds pepper
sugar to taste (2 T to start)
1/4 t saffron, powdered (powder it right before you add it)
1/4 t cardamom (I've used 1/2 tsp with great results)

Optional: 1 t cardamom seed pods

1. In a soup pot, heat the grapeseed oil. When heated, add the chopped onions, and fry until transparent, not brown.
2. Add the seitan (soy chicken, etc.) and brown slightly.
3. Add the mushrooms and brown slightly.
4. Add the walnut powder and stir together with the seitan and onion.
5. Combine the pomegranate paste and water, then add to the pot.
6. Bring to a boil, then lower to a slow simmer.
7. Add 2 Tbsp sugar, then taste, and add more sugar if necessary.
8. Grind in sea salt and pepper, saffron and cardamom powder.
9. Stir to blend, then taste and correct seasonings. Add cardamom seed pods if using.
10. Cover and allow to simmer at least 60 minutes (more time is better).
This time is needed for the walnut oil to combine with the pomegranate into a smooth sauce.
Stir occasionally, adding water and possibly more pomegranate paste, if sauce gets too thick. (Personally, I love a fesanjoon that sticks to my insides.)
Serve with basmati rice and powdered sumac.
I use brown rice because that's what I have on hand, and its nuttiness complements the walnuts.
Tagged pomegranate stew tubshevat vegetarian
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