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4 Serves
62 Mins
Toast the walnuts in a dry pot until fragrant, then remove and grind them into a fine paste using a food processor.
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VenezuelanVitamin K
17 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
21 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
19 µg / 400 µgCalcium
30 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
68 mg / 420 mgPhosphorus
468 mg / 1,250 mgPotassium
831 mg / 4,700 mgSodium
1036 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
2 g / 28 gSugar
6 g / 50 gSaturated Fat
8 g / 20 gCholesterol
177 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
Heat olive oil in a Dutch oven and sauté the finely chopped onions and minced garlic until translucent and golden.
Add the ground walnut paste and pomegranate molasses to the pot, stirring well to combine with the aromatics.
Pour in the vegetable broth and bring the mixture to a gentle simmer, allowing it to thicken for 20 minutes.
Season the stew with salt and black pepper to taste before serving hot.
37
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Persian
Mexican