Khoresh-e-Fesenjoon | PCC Natural Markets

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Serves: 6

Your rating: None (1 vote)
Your rating: None (1 vote)

Serve this traditional stew of pomegranates, walnuts, onions, and chicken seitan over steamed basmati white rice with saffron.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free


In a food processor, pulse walnuts until finely ground. (Don’t overdo it, or you will have walnut butter.) Set aside.

In a large pot, sauté onions and seitan in oil for about 5 minutes. Add ground walnut and mix well with the onion and seitan. Add the remaining ingredients at this time.

Bring to boil, cover, reduce heat to low, and allow to simmer for 1 hour. It’s only during this slow cooking process that the natural oil is released from walnuts, which creates this lustrous creamy sauce. Stir occasionally.

Serve over your favorite grain.

Recipe by Omid Roustaei, former PCC Cooks instructor

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Omid promised this recipe would garner props from any Persians you might be cooking for. The only time I made this, a Persian guy I remotely know happened to show up and, sure enough, I got props.

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