Tuesday, July 9, 2013

Pomegranate Saffron Red Lentil Stew with Oyster Mushrooms (Vegetarian Khoresht Gheymeh)

A vegan version to one of my favorite Persian dishes. 


Pomegranate Saffron Red Lentil Stew with Oyster Mushrooms (Vegetarian Khoresht Gheymeh)
by Sarah Farsh July 9th, 2013

  • 1 sweet onion, diced
  • 8oz can of tomato paste
  • 4 cups of vegetable broth (or more)
  • 3 tbsp pomegranate molasses
  • 1/2 cup dried red lentils
  • 2 cups sliced oyster mushrooms
  • 3 dried limes
  • juice of two lemons
  • 1 tbsp turmeric 
  • pinch of cumin
  • pinch of cinnamon
  • 1 tsp Persian saffron
  • salt and pepper to taste
In a stew pot, dry saute onions, adding splashes of vegetable broth when needed (you can also use olive oil if you aren't worried about the fat). Add in tomato paste, vegetable broth, pomegranate molasses, red lentils, dried limes, lemon juice and all spices. Mix well and bring to a boil. Add in dried red lentils and oyster mushrooms, mix well and cook on medium heat for approximately 15 minutes, or until red lentils are cooked. Be careful not to over cook red lentils, they cook up very quickly. You can add more vegetable stock if you prefer a soupy stew, and less vegetable broth if you prefer a thicker stew. Serve with basmati rice. 

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