Khoresh-e Fesenjan ba Kadoo (Squash in Walnut and Pomegranate Stew)
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Ingredients
- 600 g butternut squash, peeled and cubed
- 200 g walnuts
- 4 tbsp pomegranate molasses
- 1 onion, finely chopped
- 0.5 tsp ground turmeric
- 2 tbsp vegetable oil
- 300 ml vegetable stock
- 2 tbsp pomegranate seeds
Nutrition (per serving)
- Calories
- 552 kcal
- Protein
- 9.8 g
- Carbohydrate
- 34.3 g
- of which sugars
- 19.9 g
- Fat
- 41.4 g
- of which saturates
- 3.8 g
- Fibre
- 7.4 g
- Salt
- 0.59 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 in a food processor 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 butternut squash and toasted walnuts, then pour in the vegetable stock, bring to a simmer, cover and cook for 20 minutes.
- 4
Stir in the pomegranate molasses and simmer uncovered for 15 minutes until the squash is tender and the sauce is thick and glossy.
- 5
Taste and add a little more pomegranate molasses for extra tang if you like.
- 6
Scatter with pomegranate seeds and serve with basmati rice.
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