Persian Eggplant Fesenjan with Pomegranate and Walnuts
A Persian classic with a rich, savory-sweet profile
Eggplant Fesenjan is a vegetarian twist on the traditional Iranian dish, known for its tangy and nutty sauce made with pomegranates and walnuts.
- 1 h 30 min
- 4
- Intermediate
Ingredients
For the Eggplant
For the Walnut Sauce
For Garnishing
For Accompaniments
Preparation
Preparing the Eggplant
Salt the Eggplant
Sprinkle eggplant cubes with salt and let them sit for 20 minutes to draw out moisture.
Dry the Eggplant
Rinse and pat them dry with a paper towel.
Roast the Eggplant
Toss with olive oil and roast at 400°F (200°C) for 25-30 minutes until golden.
Preparing the Walnut Sauce
Toast the Walnuts
In a large pan, toast the ground walnuts lightly over medium heat for a few minutes until fragrant.
Combine Sauce Ingredients
Add vegetable broth, pomegranate molasses, sugar, and cinnamon; stir to combine.
Simmer the Sauce
Simmer on low heat for 20-25 minutes until thickened, stirring occasionally.
⚠ Ensure the sauce does not boil; it should gently simmer. 💡 If the sauce becomes too thick, thin it with a bit more broth.
Cooking Process
Combining the Eggplant
Gently fold the roasted eggplant into the simmering walnut sauce.
Simmer Together
Allow the mixture to simmer for another 10-15 minutes for flavors to meld.
Final Adjustments
Taste and adjust salt and pepper to your preference.
Plating & Serving
Persian Eggplant Fesenjan with Pomegranate and Walnuts
Persian Eggplant Fesenjan with Pomegranate and Walnuts
Plating the Dish
Serve the Eggplant Fesenjan on a platter over a bed of fragrant basmati rice, garnished with a generous sprinkle of pomegranate seeds and fresh herbs.