Fesenjan (Pomegranate Walnut Stew) with Tofu

Instructions

1. 1Press the 1 block Firm Tofu to remove excess water. Cut the tofu into 2.54 cm cubes. Heat 1 tablespoon of the 2 tablespoons Olive Oil in a 30.48 cm skillet over medium-high heat (204.4°C / 200°C). Cook the tofu cubes for 8-10 minutes, turning occasionally, until all sides are golden brown. Remove the tofu from the skillet and set aside.
2. 2Finely chop the 1 large Onion. In a large, heavy-bottomed pot, heat the remaining 1 tablespoon of Olive Oil over medium heat (176.7°C / 175°C). Add the chopped onion and cook for 5-7 minutes, stirring frequently, until it is soft and translucent, with no browning.
3. 3Add the 1.5 cups Ground Walnuts to the pot with the softened onion. Cook for 5 minutes, stirring constantly to prevent the walnuts from burning. The walnuts will become fragrant.
4. 4Stir in the 0.75 cup Pomegranate Molasses, 1 tablespoon Sugar, 1 teaspoon Salt, and 0.5 teaspoon Black Pepper. Mix everything together until well combined.
5. 5Pour in the 4 cups Vegetable Broth and stir to combine all ingredients. Bring the mixture to a gentle simmer over medium heat (176.7°C / 175°C). Once simmering, reduce the heat to low, cover the pot, and cook for 1 hour, stirring occasionally to prevent sticking.
6. 6In a small bowl, combine the 0.25 teaspoon Saffron threads with the 2 tablespoons Hot Water. Let it steep for 5 minutes. After the stew has cooked for 1 hour, stir the saffron water into the pot. Cover and continue to simmer on low heat for another 30 minutes. The stew will thicken and darken.
7. 7Gently stir the fried tofu cubes into the stew. Cook for 10 minutes more on low heat, uncovered, allowing the tofu to absorb the flavors of the stew. The stew should be thick and rich.
8. 8Serve the Fesenjan hot, ideally with plain rice.

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