persian

Pomegranate Walnut Stew with Mushrooms

Name: Pomegranate Walnut Stew with Mushrooms
Yield: 1 serving
Cuisine: persian
Ingredients: 55 g walnuts, ground; 220 g cremini mushrooms, sliced; 90 g yellow onion, finely chopped; 35 g pomegranate molasses; 10 g olive oil; 1 g cinnamon, ground; 6 g sugar; 180 g water; 2 g salt; 0.5 g black pepper

This simmered dish pairs walnuts, ground with cremini mushrooms, sliced, pomegranate molasses and yellow onion, finely chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Heart friendly Vegetarian Vegan Gluten free Low carb

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

16 g Protein

52 g Carbohydrates

46 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

55g walnuts, ground 360 kcal
220g cremini mushrooms, sliced 48 kcal
90g yellow onion, finely chopped 36 kcal
35g pomegranate molasses 91 kcal
10g olive oil 88 kcal
1g cinnamon, ground 3 kcal
6g sugar 23 kcal
180g water 0 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

walnuts
In a small saucepan, toast ground walnuts over low heat for 2 minutes until fragrant, stirring constantly.
yellow onionolive oil
Add onion and olive oil, cook 6 to 8 minutes until softened and lightly golden.
cremini mushrooms
Stir in mushrooms and cook 5 minutes until they release moisture and begin to brown.
pomegranate molassescinnamonwatersaltblack pepper
Add pomegranate molasses, water, cinnamon, salt, and pepper. Simmer gently 20 minutes, stirring occasionally, until thick and glossy.
sugar
Taste and adjust with sugar if needed to balance tartness. Serve hot.