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Persian Pomegranate Walnut Stew: Submitted by: Purnima | Date Added: 2 Apr 2016
Listed in: Nuts and seeds
Ingredients

2 tablespoons olive oil or neutral oil of choice

2 medium onions, finely chopped

1/2 pound walnuts, finely ground (shells removed)

1 pound of butternut squash, peeled and cut into large chunks

8-10 ounces of sliced mushrooms (optional)

4 cups pomegranate juice or 1/2 cup pomegranate syrup/molasses diluted in 2 cups of water

1/4 teaspoon saffron, dissolved in 1 tablespoon of hot water

Salt, to taste
Honey, agave, or sugar

Optional Spices: Cardamom pod OR 1/2 teaspoon cardamom powder and/or a pinch of ground allspice

Cooking Instructions

1. Heat the oil in a large pan Dutch oven over medium heat. Add the onion and cook until tender, about 10-15 minutes. Add mushrooms and cook 5 minutes more. Remove onions and mushrooms.

2. Place the ground walnuts in the remaining oil in the frying pan over low heat. Cook and stir 5 to 10 minutes or until lightly browned. If using optional spices, add now and allow to cook for 30 seconds or until fragrant.

3. Return the onion to the frying pan with the walnuts. Stir in the pomegranate juice or diluted pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Adjust seasoning to taste. If stew tastes too sour, add a little honey or sugar.

4. Serve over basmati rice. Makes 4 to 6 servings.

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Persian Pomegranate Walnut Stew
Visitor Comments (1):

I noticed that walnut is very common in Persian cooking.

Is there a reason why?
Left by: Checkthisup (7 Apr 2016)

 

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