Persian Mushrooms With Pomegranate and Walnuts

Name: Rukmini Iyer Persian Mushrooms and Pomegranate Traybake Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Serves 4
Cuisine: Middle Eastern
Ingredients: 600g chestnut mushrooms; 2 onions, finely chopped; 1 tbsp olive oil; 1 tsp sea salt; freshly ground black pepper; 75g walnuts, roughly broken; 75ml pomegranate molasses; 100ml vegetable stock; 1 tsp dark brown sugar; 1 pomegranate, seeds only; A handful of fresh coriander, chopped

by Rukmini Iyer from The Green Roasting Tin

Vegetarian Vegan Tray Bake Dinner Party

Serves 4

Total 55 min

Prep 10 min

Cook 45 min

Easy

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Introduction from Rukmini Iyer

This dish is a vegetarian version of my favourite Persian dish, fesenjan stew. There’s such an amazing depth of flavour from the pomegranate molasses and ground walnuts – if you have time, it’s well worth toasting the walnuts in the oven for 10 minutes before starting the recipe, but if not, this is delicious as it is. Serve with rice or cous cous.

Ingredients

600g chestnut mushrooms

2 onions, finely chopped

1 tbsp olive oil

1 tsp sea salt

freshly ground black pepper

75g walnuts, roughly broken

75ml pomegranate molasses

100ml vegetable stock

1 tsp dark brown sugar

1 pomegranate, seeds only

A handful of fresh coriander, chopped

Essential kit

You will need: a blender

Method

Preheat the oven to 180°C fan/200°C/ gas 6.

Mix the mushrooms, onions, olive oil, salt and pepper in a roasting tin, then transfer to the oven to roast for 20 minutes.

Meanwhile, blitz half of the walnuts in a spice grinder (if you have toasted them, let them cool down before blitzing) until finely ground. Mix with the pomegranate molasses, vegetable stock and dark brown sugar. Once the mushrooms have had 20 minutes, stir the pomegranate sauce through, then return to the oven for 25 minutes.

Scatter with the remaining walnuts, pomegranate seeds and coriander before serving with rice or cous cous.

Preview