21 Dec 2017

Thomasina Miers’ recipe for roast winter vegetables with walnut and pomegranate sauce


The classic Iranian sweet-sour sauce works as well with veg as it does with poultry


Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice. Northern Iran can get properly cold, and I suspect the varied climate has influenced some of the eclectic variations in Iranian cuisine. Imagine a place where your traditional winter dish is inspired by pomegranates – the sheer luxury of it.

Those jewelled seeds play a vital role in numerous Iranian dishes, but it’s hard to think of a more enticing example than fesenjan. The full-bodied sauce is perfect for dull, chilly days when you want to forget the outdoors exists and fill yourself with food that warms both body and mind before you have to venture out. For recipe click here.