Fesenjan-e Maygoo (Persian Prawn in Walnut and Pomegranate Sauce)
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Ingredients
- 500 g raw king prawns, peeled and deveined
- 200 g walnuts
- 4 tbsp pomegranate molasses
- 1 onion, finely chopped
- 0.5 tsp ground turmeric
- 2 tbsp vegetable oil
- 300 ml fish stock
Nutrition (per serving)
- Calories
- 574 kcal
- Protein
- 29.6 g
- Carbohydrate
- 18.8 g
- of which sugars
- 15.5 g
- Fat
- 41.9 g
- of which saturates
- 4 g
- Fibre
- 4.1 g
- Salt
- 1.18 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Blitz the walnuts to a coarse rubble, then toast in a dry frying pan over a medium heat for 3-4 minutes, stirring, until fragrant.
- 2
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until soft, then stir in the turmeric and cook for 1 minute.
- 3
Add the toasted walnuts and fish stock, bring to a gentle simmer, cover and cook for 20 minutes.
- 4
Stir in the pomegranate molasses and simmer uncovered for 10 minutes until the sauce is thick and glossy.
- 5
Add the prawns and simmer for 4-5 minutes until they turn pink and are cooked through.
- 6
Taste and add a little more pomegranate molasses if you want more tang, then serve with basmati rice.
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