Seitan Fesenjan (Walnut and Pomegranate Stew)

Vegan main course · Serves 4 · Ready in 1 hr 35 min

Deep, jewel-dark and richly aromatic, this Persian stew coats tender seitan in a velvety sauce of toasted walnuts and pomegranate concentrate — sweet, sour and warmly spiced in every spoonful. Piled over saffron-scented basmati, it makes a stunning centrepiece. It is the dish to bring to a Thanksgiving table.

Allergens:Wheat and gluten (seitan), Tree nuts — walnuts, Soy — check the seitan label, as many brands contain soy, Celery — check the vegetable stock label, as many brands contain celery or celery extract

• 500 g seitan, cut into bite-sized chunks (check label for soy)
• 3 tbsp neutral oil, divided
• 2 large onions, finely diced
• 1 tsp ground turmeric
• ½ tsp ground cinnamon
• ¼ tsp ground black pepper
• 200 g walnut halves
• 4 tbsp pomegranate concentrate (also sold as pomegranate molasses)
• 1 tbsp soft light brown sugar, or to taste
• 350 ml vegan vegetable stock (check label for celery)
• ½ tsp fine sea salt, or to taste
• A generous pinch of saffron threads (about ¼ tsp)
• 2 tbsp boiling water (to bloom the saffron)
• 300 g basmati rice, rinsed
• 600 ml cold water (for the rice)

Instructions

1. 1.Place the saffron threads in a small bowl and pour over 2 tbsp of boiling water. Set aside to bloom for at least 15 minutes while you prepare the rest of the dish.
2. 2.Toast the walnuts in a dry frying pan over a medium heat, stirring frequently, for 4–5 minutes until golden and fragrant.
3. 3.When the walnuts are golden and fragrant, remove the pan from the heat and leave the walnuts to cool slightly.
4. 4.Transfer the cooled walnuts to a food processor and blitz to a coarse, slightly oily paste. Set aside.
5. 5.Heat 2 tbsp of the neutral oil in a large, heavy-based saucepan or casserole over a medium heat. Add the diced onions and cook, stirring occasionally, for 15–18 minutes until deeply golden and softened.
6. 6.When the onions are deeply golden and softened, add the turmeric, cinnamon and black pepper and stir well to coat. Cook for 1 minute until fragrant.
7. 7.When the spices are fragrant, stir in the ground walnut paste, pomegranate concentrate, brown sugar and vegetable stock. Mix until fully combined.
8. 8.Bring the stew to a gentle simmer, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens and darkens.
9. 9.While the sauce simmers, heat the remaining 1 tbsp of neutral oil in a frying pan over a medium-high heat. Add the seitan chunks and fry for 4–5 minutes, turning, until browned on the outside.
10. 10.When the seitan is browned on the outside, add it to the walnut and pomegranate sauce and stir gently to coat.
11. 11.Stir in half of the bloomed saffron liquid. Season with salt, taste, and adjust the sugar or pomegranate concentrate to your preference. Simmer for a further 10 minutes.
12. 12.Meanwhile, place the rinsed basmati rice in a saucepan with 600 ml cold water and the remaining bloomed saffron liquid. Bring to the boil over a medium-high heat.
13. 13.When the water boils, reduce the heat to its lowest setting, cover tightly and cook for 12 minutes.
14. 14.When the 12 minutes are up, remove the rice from the heat and leave to steam, still covered, for 5 minutes.
15. 15.When the rice has steamed, fluff it with a fork.
16. 16.Serve the stew over the saffron rice. Garnish with a few walnut pieces and a drizzle of pomegranate concentrate if you like.
17. 17.To store: cool the stew and rice completely.
18. 18.When both are completely cool, keep the stew and rice separately in airtight containers in the refrigerator for up to 3 days.
19. 19.To reheat: warm the stew gently in a saucepan over a low heat, adding a splash of water if the sauce has thickened too much.

External Recipes

• Chicken In Walnut Pomegranate Sauce Khoresht Fesenjan (Health Score: 44)