Fesenjan, or the Pom Baaz , is a dish unlike any other. A Persian classic that got its start in the north of Iran, fesenjan has since made its way all across Iran and has won over the hearts of foodies around the world. This sweet, yet tart, vegetarian Persian stew packs tons of flavors and ingredients, from slow-cooked pomegranate molasses to Medjool dates to toasted walnuts, and is sure to introduce your tastebuds to a whole new world.
SLOW-COOKED POMEGRANATE MOLASSES
Left to simmer on medium heat for more than five hours, the slow-cooked pomegranate molasses, which is the main ingredient in fesenjan, provides the stew with flavors like no other -- a mix of sweet, tart and sour, all at once
While usually served alongside a cup of hot tea in Persian culture, fesenjan brings Medjool dates to the dinner table. Providing the stew with an added hint of sweetness, the dates perfectly complement fesenjan's other ingredients
Walnuts, toasted to absolute perfection, are then blended before being added to the stew. The walnuts not only provide for a great source of protein, but also give the stew a consistent, very light crunch