Vegan Fesenjoon (Fesenjan) Recipe | Persian Pomegranate Walnut Stew | Easy & Rich!

Learn how to make authentic Persian Vegan Fesenjoon (Fesenjan) — the beloved Iranian pomegranate and walnut stew — fully plant-based, rich, tangy, and absolutely delicious. This cozy dish is naturally gluten-free and perfect for fall, winter, and holiday gatherings. In this video, I’ll show you how to make the traditional walnut base, how to balance the sweet–tart flavor with pomegranate molasses, and how to add vegan options like jackfruit. Fesenjoon is one of the most iconic dishes in Persian cuisine, and this vegan version keeps all the depth, richness, and soul of the original — without any compromise. Serve it with saffron rice! 👉 Don’t forget to LIKE, COMMENT, & SUBSCRIBE for more Iranian vegan recipes, culture, and cooking tips! 🥰🌿✨ 🔔 Hit the bell icon so you never miss a new recipe! TIMESTAMPS: 0:00 Intro 0:52 Prepare walnuts 1:43 Fry jackfruit 3:10 Add spices 3:44 Add walnuts 4:20 Add water 5:33 Add pomegranate molasses 5:59 Add pumpkin puree 7:10 Add maple syrup 9:10 Bloopers INGREDIENTS: 2 cups raw walnuts 1/2 medium yellow onion julienned 10 oz can green jackfruit in brine (drained, washed, and dried by squeezing water out with a cheese cloth or kitchen towel). You can roughly chop the harder pieces. 1 tsp salt 1 tsp turmeric 1/4 tsp black pepper 4 cups water 3/4 cup pomegranate molasses - https://amzn.to/3ZGkmDL 1/2 cup pumpkin purée 3 Tbsp maple syrup INSTRUCTIONS: 1. Add the walnut to a food processor and blend until walnut is finely ground almost like a paste. Set aside. 2. Add 1/2 Tbsp cooking oil to a medium pot on medium heat. 3. Add the onion, and sauté until translucent. 4. Add the green jackfruit, salt, and spices, and sauté a few minutes. 5. Add ground walnut, and saute for a few more minutes. Add water, cover, and cook on medium heat for 15-30 minutes (stirring occasionally). 6. Add pomegranate molasses and pumpkin purée cook for another 10 minutes. 7. Add the maple syrup and cook for another 10 minutes. 8. You can adjust the sweet and sour flavor of the Fesenjoon according to your taste by adding more maple syrup (for sweetness) or pomegranate molasses (for tartness). 9. Serve with Persian rice. Noosh-e-Jan (Enjoy!) EQUIPMENT IN OUR KITCHEN 📌 Pomegranate molases - https://amzn.to/3ZGkmDL Food Processor - https://amzn.to/4gb48YF Cheesecloth (to squeeze excess liquid from jackfruit) - https://amzn.to/3B8w93Z STAY CONNECTED 🙋🏻‍♀️ 👉 Instagram: @plant_basedpersian 👉 Pinterest: @PlantBasedPersian As an Amazon Associate, I earn a small commission from qualifying purchases. #veganfesenjoon #veganfesenjan #persianvegan #veganpersianfood #plantbasedpersian #iranianfood #persiancuisine #vegandinnerideas #veganrecipes #middleeasternfood #comfortfood #pomegranatewalnutstew #plantbasedrecipes #veganaf #meatlessmeals #persianfood #iranifood #vegansofig #veganlife #vegandinner #eatplants #persiankitchen #glutenfreevegan