Pomegranate walnut stew (Fesenjan) from The New Persian Kitchen by Louisa Shafia

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Notes about this recipe

  • nyb34 on November 27, 2016

    I made the vegetarian version of this stew (with Tempeh). It was a hit! I doubled the recipe and as it was cooking I was very concerned since it was super salty. I ended up cooking it about an hour longer than written and adding more water. At the end it was delicious! Would definitely make again.

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