Fesenjan à la chef Abbas

Recipe by Damaris Beems
0.0 from 0 votes
Course: Starter, StarterCuisine: Iran




Cooking time


Total time



We were on our way back from the coast and wanted to grab a bite to eat somewhere. I searched for Iranian and came across Chef Abbas in Gorinchem. In his cozy restaurant, this passionate chef conjured up one delicious dish after another. Like this Fesenjan. I asked for the recipe. I got the recipe. I made it myself. Delicious. And the guests agreed.


  • 150 ml pomegranate melasses

  • 600 ml water

  • 100 ml sunflower oil

  • 350 gram Walnuts

  • 100 gram cane sugar

  • 1 large onion

  • 4 cloves garlic

  • 1 table spoon turmeric

  • 1 table spoon cinnamon

  • 1 pomegranate

Cooking time

  • Fry the chopped onion and garlic in the sunflower oil until soft and lightly browned. Then add the spices and stir until they start to smell nice. Then add the walnuts and stir well. Let them bake for a few minutes. Then add the water and pomegranate molasses and the sugar. Mix everything together quietly. Let it boil a little for 20-30 minutes.
    Then put the mixture in the food processor and grind it roughly with the pulse knob.
  • Cut the pomegranate in half and beat out the pomegranate seeds over a bowl. Use them as a garnish. Serve with bread.

We bring vegan cooking to the next level

Tag @a.la.damaris on Instagram and hashtag it #webringvegancookingtothenextlevel

We bring vegan cooking to the next level

Follow us @a-la-damaris on Pinterest

We bring vegan cooking to the next level

Follow us on Facebook


Submit a Comment