Fesenjoon

Ingredients:

1 onion, finely chopped
2 cloves garlic, minced
1 teaspoon oil
1/2 teaspoon cumin
1/4 teaspoon cinnamon
salt, to taste
1/2 teaspoon black pepper, to taste
1 teaspoon turmeric
a pinch of red pepper
1/4 teaspoon nutmeg
1 cup walnuts, toasted
1/4 cup pomegranate molasses
1 tablespoon agave
vegetable stock
brown lentils and/or roasted eggplants
2 tablespoons parsley, chopped
a handful of pomegranate arils

Cook onion and garlic in the oil and add the seasonings.

Meanwhile, pulse the walnuts in a food processor until they are a fine meal. Add the pomegranate molasses, agave, and the onion mixture. Blend into a paste.

Cook lentils in vegetable stock until they are tender and add the walnut mixture. Bring to a simmer, adding water as needed.

Serve with barberry saffron rice and garnish with pomegranate arils and parsley.