2 Large Eggplants 1/2 Cup Walnuts 1/2 Cup Black Eyed Peas 1/4 Cup Pomegranate Molasses 1 Tbsp Tomato Paste 1 Onion 5 to 7 Tbsp Vegetable Oil Salt, Turmeric PREPARATIONS: 1- Soak black eyed peas in water for at least 5 hours or overnight. 2- Dice the onion. 3- Slice the eggplants. 4- Grind the walnuts. DIRECTIONS: 1- Using a strainer spoon, Transfer the soaked black eyed peas to a pot. 2- Add enough water to cover the peas. 3- Cover the pot. Over medium-low heat, simmer for 40 minutes. 4- Fry eggplants (3 to 5 tbsp vegetable oil) both side. Garnish with salt on each side. 5- Meanwhile in a separate pot, fry the onions with 2 tbsp vegetable oil until golden. 6- Stir in turmeric and ground walnuts. 7- Over medium heat, fry the ingredients for 5 minutes. 8- Add the cooked black eyed peas and fried eggplants and stir thoroughly. 9- Stir in water (approx. 1 cup), pomegranate molasses, and tomato paste. 10- Add more salt if you would prefer and stir well. 11- Cover the pot with a lid (leave a crack open). 12- Simmer for 20 minutes over medium-low heat.
VEGGIE FESENJAN CALORIES & NUTRITION VALUES
Fesenjan is a traditional Iranian dish. It is very popular across Iran and neighboring countries. This Fesenjan is a veggie fesenjan. Veggie Fesenjan or Fesenjoon is high in dietary fiber and manganese. One serving (3.5 oz / 100g) Veggie Fesenjan has 174 calories (104 calories from fat), 11.6g total fat (1.7g saturated fat), 53mg sodium, 330mg potassium, 17.1g total carbohydrates (4.9g dietary fiber, 7.6g sugars), and 4.4g protein. Veggie fesenjan has no cholesterol. One serving contains 8 percent iron (DV) and about 4 percent calcium and vitamin C.
nutritional factsServing Size 100g
Amount Per Serving