Lentil Fesenjan

with Walnuts, Pine Nuts and Pomegranate

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Instructions

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1 Prep vegetables

Peel and chop the onion. Peel the carrot and cut it into small cubes. Rinse the lentils.

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2 Stew fesenjan

Heat a pan over a medium heat with a large drizzle of oil. Fry the onion and carrot for 6 min until soft. Add the lentils, measured waterstock cubemaple syrupsaffron, cinnamon stickturmeric and pomegranate molasses. Cover, reduce the heat to low, and simmer for 30-35 min or until the lentils are very tender. Season with salt and pepper.

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3 Toast and chop nuts

Meanwhile, toast the walnuts and pine nuts in a dry hot pan for 2 min. Transfer them to a food processor (reserve a couple of whole walnuts for garnish). Blitz until the nuts resemble fine bread crumbs. Alternatively, chop them as finely as possible with a knife. Once the fesenjan has simmered for 10 min, add the chopped nuts and continue to simmer for the final 20-25 min. 

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4 Boil rice

Meanwhile, combine the washed and drained basmati rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 15 min or until the water has absorbed. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

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5 Prep toppings

Meanwhile, chop the fresh parsley. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. 

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6 Serve

Serve the lentil fesenjan over the cooked rice. Garnish with the pomegranate seeds and the chopped fresh parsley.

Tips for fussy eaters

Serve the fesenjan, rice and garnishes separately.

Pro tip

If the lentils look too dry, but haven't cooked through yet, add a splash of water and continue to simmer until ready!

This vegan version of the Persian staple dish Fesenjan is incredibly flavourful.

Cooking Time: 60 min

Equipment Required: Food processor

Cals 619 · Prot 17 · Carbs 96 · Fat 18

Gluten-Free

Dairy-Free

Ingredients

Number of people

Fesenjan

Red onion 1 Piece
Carrot 1 Piece
Brown lentils 150 Grams
Olive oil 2 Tbsp
Water 650 ML
Vegetable stock cube 1 Piece
Maple syrup 20 Grams
Saffron (infused) 10 ML
Cinnamon stick 1 Piece
Turmeric powder 2 Grams
Pomegranate molasses 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Walnuts 30 Grams
Pine nuts 20 Grams

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Fresh parsley 15 Grams
Pomegranate, whole 1 Piece

This vegan version of the Persian staple dish Fesenjan is incredibly flavourful.

Cooking Time: 60 min

Equipment Required: Food processor

Cals 619 · Prot 17 · Carbs 96 · Fat 18

Gluten-Free

Dairy-Free

Instructions

photo

1 Prep vegetables

Peel and chop the onion. Peel the carrot and cut it into small cubes. Rinse the lentils.

photo

2 Stew fesenjan

Heat a pan over a medium heat with a large drizzle of oil. Fry the onion and carrot for 6 min until soft. Add the lentils, measured waterstock cubemaple syrupsaffron, cinnamon stickturmeric and pomegranate molasses. Cover, reduce the heat to low, and simmer for 30-35 min or until the lentils are very tender. Season with salt and pepper.

photo

3 Toast and chop nuts

Meanwhile, toast the walnuts and pine nuts in a dry hot pan for 2 min. Transfer them to a food processor (reserve a couple of whole walnuts for garnish). Blitz until the nuts resemble fine bread crumbs. Alternatively, chop them as finely as possible with a knife. Once the fesenjan has simmered for 10 min, add the chopped nuts and continue to simmer for the final 20-25 min. 

photo

4 Boil rice

Meanwhile, combine the washed and drained basmati rice, water and salt in a pot. Bring to a boil. Stir once, cover, and reduce the heat to low. Simmer for 15 min or until the water has absorbed. Remove the pan from the heat and keep covered until serving. Fluff with a fork before serving.

photo

5 Prep toppings

Meanwhile, chop the fresh parsley. Halve the pomegranate, hold each half over a large bowl, seeds facing down. Hit the skin with a wooden spoon, squeezing to release the seeds. Discard the shell and membrane. 

photo

6 Serve

Serve the lentil fesenjan over the cooked rice. Garnish with the pomegranate seeds and the chopped fresh parsley.

Tips for fussy eaters

Serve the fesenjan, rice and garnishes separately.

Pro tip

If the lentils look too dry, but haven't cooked through yet, add a splash of water and continue to simmer until ready!

Ingredients

Number of people

Fesenjan

Red onion 1 Piece
Carrot 1 Piece
Brown lentils 150 Grams
Olive oil 2 Tbsp
Water 650 ML
Vegetable stock cube 1 Piece
Maple syrup 20 Grams
Saffron (infused) 10 ML
Cinnamon stick 1 Piece
Turmeric powder 2 Grams
Pomegranate molasses 20 Grams
Salt 1 Tsp
Black pepper 1 Tsp
Walnuts 30 Grams
Pine nuts 20 Grams

Rice

Basmati rice 150 Grams
Water 350 ML
Salt 1 Tsp

To serve

Fresh parsley 15 Grams
Pomegranate, whole 1 Piece
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