Quick Vegan Fesenjoon

Ariana’s Quick Almond & Pomegranate Stew

Chef Ariana Bundy

Ariana's Quick Vegan Fesenjoon with Cauliflower Polo
Serves 4 people

Stew

1.5 cup almond, walnut or hazelnut butter
4 cups vegetables in chunks (pumpkin, green beans, mushrooms, broccoli, sweet potato, zucchini, whatever you like)
1 medium onion, chopped
3 Tabelespoon olive oil
1/2 cup pomegranate paste
1/2 cup pomegranate juice
1/2 cup water (approximately)
3 or 4 dried yellow plums (optional)
2 3 inch sheets of Lavashak (fruit leather) (optional)
1 teaspoon turmeric
1/2 teaspoon black pepper
1 teaspoon brown sugar (optional)
1/2 teaspoon cinnamon (optional)
Salt to taste

Cauliflower Polo (Rice)

Stew

Sauté the chopped onion with some olive oil until slightly golden then add your vegetables, turmeric and stir.
Add your nut butter, then mix in the pomegranate paste and juice. Add the water slowly and stir until mixed in.
Add the Lavashak (fruit leather) and dried plums, cover and let the whole thing cook on low heat for about 20-30 minutes.

Cauliflower Polo (Rice)

Add your salt and vinegar into the boiling water. Add the cauliflower and cook for about 10 minutes. Strain it and let it cool. Put the cauliflower into a food processor and mix until it resembles grains of rice.Try no to over mix as it'll turn into mush. Grease the bottom of the pan with oil or butter. Arrange the cauliflower mixture in it as you would with rice, cover and allow it to cook for about 30 minutes. If you want your polo to look really nice, cook some thin slices of cauliflower in the same pan, then arrange them neatly at the bottom of the pot so that it forms a delicate Tahdig (crispy bottom of the pot) when you flip it over. You could also add saffron to your cauliflower polo, the variations are endless!

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