Dinner with Rukmini
Browse all of the recipes in Rukmini Iyer’s cookbooks by ingredient.
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Persian Mushrooms With Pomegranate and Walnuts
Introduction
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
| chestnut mushrooms | |
| onions, finely chopped | |
| olive oil | |
| sea salt | |
| freshly ground black pepper | |
| walnuts, roughly broken | |
| pomegranate molasses | |
| vegetable stock | |
| dark brown sugar | |
| pomegranate, seeds only | |
| fresh coriander, chopped |
Preview
This recipe is a preview
Buy The Green Roasting Tin for the full recipe, and more great recipes from Rukmini Iyer
From the book
The Green Roasting Tin
Fast one-dish family favourites
All-in-one creative vegan recipes
Easy one-tin vegetarian dinners
