Instant Pot Vegan Fesenjan

Vegan fesenjan with lentils, walnuts, and pomegranate seeds on a plate over rice.

5 from 2 votes

Instant Pot vegan Fesenjan is a deliciously comforting Persian lentil stew with pomegranate seeds and warming spices for special occasions or weeknights.

Prep Time15

Cook Time35

Total Time50

Course: Main Course

Cuisine: Persian

Diet: Vegan

Servings:

Calories: 327kcal

Author: Denise Perrault

Ingredients

1 large onion diced, 2 cups
4 cloves garlic minced or pressed
1 teaspoon turmeric
1 teaspoon cumin
½ teaspoon cardamom
½ teaspoon nutmeg
1 medium cinnamon stick
½ teaspoon ground cinnamon
½ teaspoon black pepper
½ teaspoon salt
¾ cup orange juice
1 teaspoon orange zest
2 cups vegetable broth
1 cup green lentils
1 cup walnuts toasted and ground
¼ cup pomegranate molasses see notes
2 tablespoons maple syrup
½ cup pomegranate seeds plus more for garnish if desired

US Customary - Metric

Instructions

Set the Instant Pot to Saute and add the diced onions once it heats. Stir the onions for 1-2 minutes until they start to soften. Add the garlic and spices and mix them with the onions.
Turn off the Instant Pot and add the orange juice to deglaze the bottom. Use a wooden spoon to clear the bottom of the pot.
Stir the ingredients again, ensuring no food is stuck to the Instant Pot's bottom.
Cook the lentils on High Pressure for 10 minutes and then 15 minutes of NPR (natural pressure release).
While the lentils cook, heat a heavy-bottomed skillet over medium heat. Add the walnuts and toast them for 1-2 minutes. Stir them constantly. Transfer the walnuts to a food processor or blender and grind them into a powder.
When the lentils are done, carefully remove the lid. Add the walnuts, pomegranate molasses, maple syrup, and pomegranate seeds. Mix well. If the mixture is too dry, add more water or veggie broth.

Video

Notes

Look for pomegranate molasses in larger supermarkets. It’s often in the specialty section with Middle Eastern foods. Pomegranate syrup or paste can also be used. If all else fails, reduce pomegranate juice to concentrate the flavor and use this as a substitute.
Stovetop instructions: Heat a heavy-bottomed, large pot to medium heat and add the onions. Saute them for a few minutes, stirring in the garlic and spices. Lower the heat and add the orange juice to deglaze. Stir everything, so the bottom of the pot is clear from sticking onions and spices. Then add the orange zest, vegetable stock (broth), and lentils. Simmer the lentils for 30-35 minutes until tender. If the lentils start to dry, add more vegetable broth or water.
Using canned lentils: After adding the garlic and spices, deglaze the pot, then add the orange juice to deglaze. Mix 3 cups of cooked lentils, ground walnuts, orange zest, maple syrup, pomegranate molasses, and 1 cup of broth. Keep it on low heat to heat the lentils, adding more broth if needed to get a consistency you like. Finally, mix in the pomegranate seeds.

Nutrition