Fesenjan (walnut & aubergine stew)

Serves 6
Oven: 200ºF

Ingredients

  • • 4 aubergines sliced into wedges
  • • 120ml olive oil
  • • 3 tsp fine sea salt
  • • 300g walnuts
  • • 2 onions finely chopped
  • • 2 cloves garlic crushed
  • • 1 tbsp tomato purée
  • • 1 tsp ground cinnamon
  • • 1 tsp ground turmeric
  • • 650ml hot vegetable stock
  • • 150g pomegranate molasses
  • • 100g pomegranate seeds
  • • ½ x 25g pack flat leaf parsley leaves roughly chopped

Instructions

1

Line a large baking tray with baking parchment. In a bowl, mix the aubergines with 75ml oil, 1½ tsp salt and some black pepper. Spread out on the lined tray and bake for 30 minutes, flipping halfway through, until golden. Remove from the oven and set aside.

2

Meanwhile, put the walnuts in a food processor and whizz to large crumbs; set aside.

3

Heat the remaining 45ml oil in a large sauté pan over a medium heat. Add the onions and cook for about 8 minutes, stirring a few times. Add the garlic, cook for 1 minute, then add the tomato purée, spices, 1½ tsp salt and some black pepper. Cook for another 5 minutes, adding a splash of stock if it starts catching, then stir in the walnuts. Stir for a minute or two, then pour over the stock and pomegranate molasses. Simmer for about 40 minutes, covered, but stirring quite frequently.

4

To serve, very gently stir through the aubergines, then scatter with the pomegranate seeds and parsley. Enjoy with flatbreads, steamed rice and/or a chopped salad.