How to Make Vegetarian Fesenjan Stew

Fasanjoon stew or Fasanjan is one of the most authentic and delicious Iranian stews. Khorsht Fasanjan is from Gilan province. But because of its unique and delicious taste, it is cooked in most cities of Iran. In Fasanjan stew, the meat (here, vegetable meat) is cooked with walnuts and pomegranate paste and it gets a great taste. You can change the taste of this delicious stew by choosing the amount of sugar you want. In addition, one to two glasses of fresh pomegranate juice can be used to make the stew sour and tasty. Northern Fasanjan is usually very sour, but in other parts of Iran, Fasanjan is often made into melas.

Necessary ingredients for 5 people

2 cups of walnuts

1 cup dry soybeans

2 medium onions

Pomegranate paste 5 tablespoons

Turmeric, salt and onion powder as needed

How to prepare Fasanjan stew with soy

first stage

To prepare delicious Fasanjan stew with soybeans, first pour soybeans into a bowl of water and soak for 1 hour. After the soybeans are well soaked, we take the excess water completely by hand pressure.

second stage

At this stage, we grind the soaked soybeans with one tablespoon of wheat flour, one tablespoon of wheat starch, three walnuts, onion powder, salt and turmeric and shape them into balls and store them in the refrigerator for 30 minutes.

third level

We put a pan on the heat and fry the soybeans. Next, take a suitable pot and put it on the heat with a little oil until the oil heats up well. Wash, peel and finely chop the onion.

The fourth stage

Then pour it into the pot and fry well until the onion becomes light and transparent. Add the ground walnuts to it and fry. Then we add the fried chickpeas to it and add two glasses of water to it.

The fifth stage

At this stage, we add a little salt and black pepper to the pot and put it on a gentle heat so that it boils slowly and the soybeans are cooked. After the kalglis are completely cooked, we add the pomegranate paste to the stew pot.

The sixth stage

In the final stage, we let the stew fall into the oil. If the pomegranate paste is sour, we can add a little sugar to the stew to soften the taste of the stew. At the end, we serve the prepared stew in a suitable dish next to the rice.