Persian Fesenjoon (Pomegranate Walnut Stew) | VegWeb.com, The World's Largest Collection of Vegetari

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion, chopped
• 1 tablespoon turmeric
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon ground coriander (optional)
• 1/2 teaspoon onion onion powder (optional)
• 3/4 cup finely crushed walnuts (I use a food processor to crush up my walnuts)
• 1-1/2 to 2 cups water
• 2 aloo khoshk (prunes) (I buy it from an international grocery store and keep them refrigerated)
• 3 to 4 tablespoons pomegranate paste (or molasses) (the more you add the more sour the stew will be)
• 3 tablespoons sugar, or to taste