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<RecipeHeader>
<RecipeTitle>Khoresh-e-Fesenjoon</RecipeTitle>
<Category>Main dishes</Category>
<NbPersons>6</NbPersons>
</RecipeHeader>
<IngredientList>
<IngredientText>4 Tbsp (60mL) olive oil </IngredientText>
<IngredientText>1/4 tsp (1g) ground saffron</IngredientText>
<IngredientText>1 large onion, diced</IngredientText>
<IngredientText>1 package of chicken-style seitan</IngredientText>
<IngredientText>2 cups (240g) ground walnuts</IngredientText>
<IngredientText>1/2 cup (115g) pomegranate paste in 3 cups (720mL) of water</IngredientText>
<IngredientText>1 Tbsp (15mL) lemon juice</IngredientText>
<IngredientText>1/2 to 1 cup (100 to 200g) sugar</IngredientText>
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<RecipeText>Serve this traditional stew of pomegranates, walnuts, onions, and chicken seitan over steamed basmati white rice with saffron.

Directions

In a food processor, pulse walnuts until finely ground. (DonÕt overdo it, or you will have walnut butter.) Set aside.

In a large pot, sautŽ onions and seitan in oil for about 5 minutes. Add ground walnut and mix well with the onion and seitan. Add the remaining ingredients at this time.

Bring to boil, cover, reduce heat to low, and allow to simmer for 1 hour. ItÕs only during this slow cooking process that the natural oil is released from walnuts, which creates this lustrous creamy sauce. Stir occasionally.

Serve over your favorite grain.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Recipe by Omid Roustaei

Nutrition Facts
Calories: 380
Total Fat: 24g (Saturated Fat 2.5g)
Cholesterol: 0mg
Sodium: 1030mg
Total Carbohydrate: 27g (Dietary Fiber 7g, Sugars 18g)
Protein: 17g
(Analyzed using lower amounts with Pomegranate paste excluded, due to lack of information)
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