vegan · Dinner
Pomegranate Walnut Lentil Bowl
Pomegranate Walnut Lentil Bowl · Koshari Fesenjan
Egyptian koshari layers of brown lentils, rice, and macaroni topped with Iranian fesenjan walnut-pomegranate sauce ladled over charred king oyster mushroom, finished with crispy fried onions, parsley, and pomegranate seeds.
$$
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
1080Calories
32gProtein
48gFat
132gCarbs
22gSugar
18gFiber
980mgSodium
0mgChol
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Instructions
1
Prep
Trim king oyster mushrooms and slice lengthwise into thick steaks. Score each face in a crosshatch pattern with shallow cuts. Toast walnuts in a dry pan over medium heat 5 minutes until deep gold and fragrant. Pulse in a chopper to a coarse rubble. Dice 2 onions for the fesenjan and slice the other 2 onions into thin rings. Mince 6 garlic cloves for the fesenjan and 4 for the koshari sauce. Crumble saffron into 4 tbsp hot water. Dice the tomatoes. Pick parsley leaves.
2
Boil
Bring 600ml water to a boil in a medium pot. Add lentils and simmer uncovered 18 minutes until tender but holding shape. Drain. In a separate medium pot, cook rice in 240ml salted water covered over lowest heat 15 minutes. In a third medium pot, boil macaroni in salted water 8 minutes and drain.
3
Sear
Heat 4 tbsp olive oil in a large heavy skillet over medium-high 2 minutes. Lay mushroom steaks cut-side down and sear 4–5 minutes per side until both faces are deep mahogany and the flesh tenderizes. Lift to a plate.
4
Build 1
Reduce heat to medium. Add diced fesenjan onions to the same skillet and cook 5 minutes until soft and gold. Stir in fesenjan garlic, cinnamon, turmeric, sumac, 1 tsp salt, and pepper 60 seconds. Add walnut rubble and toast 90 seconds until the oil turns deep amber.
5
Simmer
Pour in pomegranate molasses, saffron with its water, and 400ml water. Reduce to low and simmer 8 minutes until the fesenjan sauce turns deep brown and clings to a spoon.
6
Fry
Heat 2 tbsp olive oil in a large skillet over medium-high 90 seconds. Add sliced onions and fry 7–8 minutes turning often, until deep mahogany and crisp. Drain on paper towels and salt lightly. In the same pan with 2 tbsp residual oil, add koshari garlic, tomatoes, tomato paste, cumin, red pepper flakes, and remaining 1 tsp salt over medium 90 seconds. Pour in 240ml water and vinegar and simmer 5 minutes until the sauce thickens.
7
Plate
Layer lentils, rice, and macaroni in two wide bowls. Lay seared mushroom steaks on top of each. Spoon koshari tomato-vinegar sauce across half of each bowl. Spoon fesenjan walnut-pomegranate sauce across the other half. Scatter crispy fried onions generously, pomegranate seeds, and parsley across the top of each bowl. Drizzle remaining 2 tbsp olive oil for gloss, dividing between bowls.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) king oyster mushroom
- 120g (4.2 oz) shelled walnuts
- 4 tbsp pomegranate molasses
- 120g (4.2 oz) dried brown lentils
- 120g (4.2 oz) long-grain white rice
- 80g (2.8 oz) dried elbow macaroni
- 4 small yellow onions
- 10 garlic cloves
- 0.5 tsp saffron threads
- 1 tsp ground cinnamon
- 0.5 tsp ground turmeric
- 1 tsp ground sumac
- 2 tsp kosher salt
- 0.5 tsp ground black pepper
- 2 ripe Roma tomatoes
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 0.5 tsp red pepper flakes
- 4 tbsp white vinegar
- 150ml (2/3 cup) olive oil
- 1100ml (4 1/2 cup) water and stock combined
- 4 tbsp pomegranate seeds
- 20g (large handful) flat-leaf parsley