Fessenjune is the Persian version of a sweet and sour dish. A wonderfully rich dish intended for special occasions, Fessonjune is made with finely ground walnuts and pomegranates, which give it a tangy and nutty taste.

We each have a pomegranate bush at our homes and can’t wait until the pomegranate season. Fresh pomegranate juice is the tastiest juice. You can also make this recipe with store-bought 100% pomegranate juice.

Josh and I collecting pomegranates to make fessenjune.

The origins of Fesenjan can be traced back to ancient Persia. It is believed that the dish was originally served to royalty and was considered a delicacy. Over time, Fesenjan became a popular dish among the common people and is now a staple in Persian cuisine.

The name Fesenjan comes from the Persian words “Fesenj” which means “to be crushed” and “jan” which means “life.” The name refers to the preparation of the dish, where the walnuts are crushed and cooked with the other ingredients to create a rich and flavorful stew.

Fesenjan is often served during special occasions such as weddings and holidays, and is a beloved dish in Iranian culture. It’s a dish we often make in our home since we love pomegranates so much!

We make our fessenjune with brined mushrooms or vegan meatballs.

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Ingredients

One Recipe Brined Mushrooms or Vegan Meatballs (see below)
4 cups walnuts (350 grams)
2 tablespoons oil
1 cup fresh squeezed pomegranate juice (543 grams)
½ cup pomegranate molasses (130 grams)
¾ cup brown sugar, packed (150 grams)
¼ teaspoon salt
½ teaspoon ground cinnamon
2 tablespoons lime juice
½ teaspoon Saffron Water

Steps

Prepare one recipe brined mushrooms or vegan meatballs.

Use the food processor pulse mode setting to finely grind the walnuts. Do not over-process the walnuts. They should be finely ground but not the consistency of a nut butter, more like a coarse sand.

Heat 2 tablespoons of oil in a large non-stick frying pan over medium-low heat. 

Add the ground walnuts and stir constantly until the walnuts are toasted and brown. Be very careful not to burn the walnuts as they toast quickly. Remove from heat.

Add the toasted walnuts, pomegranate juice, pomegranate molasses, brown sugar, salt, cinnamon and lime juice to a large pot. 

Mix well and cook over medium heat for 10 minutes, then reduce heat to low and simmer for an additional 30 minutes or until thickened. 

Stir frequently to prevent burning. If the fessenjune gets too thick add 1 Tablespoon of water at a time to reach desired consistency. Do not water it down too much. 

Add saffron water and either brined mushrooms or vegan meatballs and simmer for 5 additional minutes.

Serve with basmati rice. 

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Saffron Water or Liquid Saffron

Ingredients

½ teaspoon saffron threads
3 Tablespoons boiling water

Steps

Crush saffron in a pestle and mortar
Add boiling water to crushed saffron
Let dissolve

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Brined Mushrooms

Ingredients

Wash mushrooms and remove stems. The stems can be frozen and used later to make veggie broth.

If the mushrooms are large, cut them into quarters; if small, cut into halves.

Add the water and salt to a large bowl and agitate with your hand to fully dissolve the salt.

Add mushrooms and weigh them down by placing a plate on top of them. This will keep them submerged in the brine.

Soak the mushrooms in the brine for 45 minutes.

Drain and rinse well, then pat dry.

Place the mushrooms in a bowl with oil and salt. Mix well. 

Bake at 400 degrees for 20 minutes. Set aside.

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Notes

This recipe can easily be doubled.

Toast the walnuts in a good quality non-stick pan. The addition of brown sugar, although not traditional, adds a deeper nuance to the flavor of the pomegranate molasses. This dish can also be made in advance, freezes well, and is easily adjustable to your taste.  

If you prefer it sweeter, add more sugar or if you prefer a more sour flavor add extra pomegranate paste and a touch of lemon juice.

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The Vegan Persian Kitchen features Persian recipes that we have crafted to be plant-based & delicious. We’ve spent the last few years perfecting our recipes and are so excited to share them with you! We’re Roya & Tracy, a mother-and-daughter team who love to experiment in the kitchen and travel far and wide to experience the best plant-based foods.  Learn more or join our journey here. 

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