Name: Fesanjoon by Peter Axworthy
Total time: 30 min
Yield: 2
Cuisine: Vegan, Persian
Ingredients: 150g walnuts (blend to crumb); 3 spring onions finely diced; 300g rinsed chickpeas; 4 1/2 tbs maple syrup; 1 tsp turmeric; 1 tsp ground cinnamon; 45g flat leaf parsley (fine chop); 1 1/2 lemons - juiced; Pinch of salt and black pepper; 3 tbs extra virgin oil; 1 tbs water; Pomegranate arils for garnish

Fesanjoon by Peter Axworthy

Serves: 2

Course: Mains

Category: Vegan

Machine: Food Processor

Total time (min.): 30

Dive into Persian deliciousness! A sumptuous Persian Stew made with ground walnuts and pomegranate – earthy, tangy and deep, Fesejan is soulful and oh so satisfying. What is more, it is vegan friendly and easy to prepare.

Ingredients

150g walnuts (blend to crumb)
3 spring onions finely diced
300g rinsed chickpeas
4 1/2 tbs maple syrup
1 tsp turmeric
1 tsp ground cinnamon
45g flat leaf parsley (fine chop)
1 1/2 lemons - juiced
Pinch of salt and black pepper
3 tbs extra virgin oil
1 tbs water
Pomegranate arils for garnish

Tools

Kenwood Food Processor

Method

First add the walnuts to the Kenwood food processor and blend to a crumb.
Next add all the other ingredients and pulse until you reach a mince meat consistency.
Taste for seasoning and adjust with lemon, salt and pepper.
Serve with cauliflower rice or basmati rice and garnish with pomegranate arils.

Fesanjoon by Peter Axworthy

Ingredients

Tools

Method

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