Related recipes: Citrus,
Corn-Free, Dairy-Free, Egg-Free,
Fruit, Grains, Main Dishes, Middle Eastern, Nuts and Seeds, Onions,
Vegan, Vegetarian
Serve this traditional stew of pomegranates, walnuts, onions,
and chicken seitan over steamed basmati white rice with saffron.
Preparation facts
Yield: 6 servings
Ingredients
4 Tbs (60mL) olive oil
1 large onion, diced
1 package of chicken-style seitan
2 cups (240g) ground walnut
1/2 cup (115g) pomegranate paste in 3 cups (720mL) of water
1 Tbs (15mL) lemon juice
1/2 to 1 cup (100 to 200g) sugar
1/4 tsp (1g) ground saffron
2 tsp (12g) salt (sea salt if on a corn-free diet*)
Directions
In a food processor, pulse walnuts until finely ground. (Don’t
overdo it, or you will have walnut butter.) Set aside.
In a large pot, sauté onions and seitan in oil for about 5
minutes. Add ground walnut and mix well with the onion and seitan. Add the remaining
ingredients at this time.
Bring to boil, cover, reduce heat to low, and allow to simmer for 1
hour. It’s only during this slow cooking process that the natural oil is released from
walnuts, which creates this lustrous creamy sauce. Stir occasionally.
Serve over your favorite grain.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
Nutrition facts
Serving Size 1 serving
Calories 535
Calories from Fat 322 (60%)
% Daily Value*
58%Total Fat 38g
18%Saturated
Fat 3.5g
Polyunsaturated Fat 22.8g
Monounsaturated Fat 9.7g
0%Cholesterol 0mg
33%Sodium 793mg
18%Potassium 634mg
15%Total
Carbohydrate 45g
15%Dietary
Fiber 3.7g
Sugars 37g
Sugar Alcohols 0g
24%Protein 12g