Lentil Fesenjan


I have been creating so many new recipes, and vegan ones, for my next cookbook, that I needed a break. I made my own vegan version of fesenjan, so I decided to simply try someone else’s. I am writing this as I try it, so, come along with me as I make The Minimalist Baker’s Vegan Lentil Fesenjan. As you may recall, fesenjan is a Persian stew made with walnuts, onions, and pomegranate molasses. Typically, it is made with chicken. My vegan version is made with jackfruit; the recipe will be in the cookbook.

Jackfruit Fesenjan

I have been trying to incorporate more lentils into our diet, so I am very excited to try this lentil version. The spices are a bit different, so we shall see.

Hold on while I put up the rice and get the fesenjan started…

I will let you in on one of my time saving tricks – I keep walnut meal (and almond meal) in my freezer so that I can just measure out what I need when I need it. It saves the time of roasting and grinding the walnuts (which is especially nice to avoid in the summer when your house does not have air-conditioning).

Now, the rice is in the Persian rice cooker, the onions are translucent and I have added salt, pepper, lentils, and vegetable broth. But of course, since I read a recipe and then forget what I just read, I put the lentils in before the broth was boiling. So, I will need to watch the cooking time more carefully (i.e. – they may cook quicker once the broth comes to a boil.

The change I am making to the recipe is advieh. The recipe calls for cinnamon, I guess since it is easer to find, but I have advieh, so I will use it for more depth of flavor. I am also going pretty heavy on the pomegranate molasses – 4 generous tablespoons.

So it is cooking now with everything added. The taste so far is pleasant. I am really curious to see how this turns out. Yes, I know, this is the type of thing I do; throw a whole bunch of different flavors into something familiar. But when I do it, I know why I am doing it and have an idea of how it will taste. This is just bending my brain a bit. We shall see…

The verdict…total approval! It has really nice taste and texture. I will be adding this recipe to my lentil rounds.

2 Comments Add yours

  1. Marj says:

    My first read of one of you posts. Found it interesting and well written. Impressed that you have added writing cookbooks to your other accomplishments.

    Liked by 1 person

    1. Thanks Marj. This was the first time I wrote a post while cooking. It was interesting since I really didn’t know how this would turn out. I am always looking for recipe testers to double check my instructions, interested?

      Like

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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