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Fesenjan of Jerusalem Artichokes with Pomegranate and Walnuts

Name: Fesenjan of Jerusalem Artichokes with Pomegranate and Walnuts
Cook time: 45 min
Total time: 45 min
Yield: 4 portions
Cuisine: persane
Ingredients: 500 g Jerusalem artichokes; 2 onions; 150 g walnuts; 3 tablespoons pomegranate molasses; 20 cl pomegranate juice; 2 tablespoons olive oil; 1/2 teaspoon turmeric; 1/2 teaspoon ground cinnamon; to taste salt and black pepper

In Persian tradition, fesenjan is an emblematic dish that embodies the balance between the acidity of pomegranate and the richness of walnuts. My vegetarian version, featuring Jerusalem artichokes with their delicately nutty flavor, pays tribute to this refined cuisine. You'll love how these little tubers soak up the creamy sauce, creating a savory and comforting experience. I invite you to discover this recipe that, I hope, will bring originality and warmth to your table while respecting the culinary traditions of Iran.

min(prep + cook 45)

4 servings

kcal

Ingredients

Jerusalem artichokes500 g
onions2
walnuts150 g
pomegranate molasses3 tablespoons
pomegranate juice20 cl
olive oil2 tablespoons
turmeric1/2 teaspoon
ground cinnamon1/2 teaspoon
salt and black pepperto taste

Nutrition

Proteines15g19%

Glucides35g45%

Lipides15g19%

Fibres4g5%

Sucres8g10%

Instructions

1
Peel the Jerusalem artichokes and cut them into pieces. Finely chop the onions.
2
In a pan, heat the olive oil and sauté the onions until translucent.
3
Add the chopped walnuts and lightly toast them, then stir in turmeric and cinnamon.
4
Pour in pomegranate juice and molasses, mix well. Add the Jerusalem artichokes, season with salt and pepper.
5
Cover and simmer over low heat for 30 minutes, until the artichokes are tender and the sauce has thickened.
6
Serve hot, accompanied by basmati rice (optional).

#végétarien #plat principal #grenade #noix #topinambours #persan #automne

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