This is an interesting twist on the carnivorous Iranian dish, Fesenjan. I spoke with a lady from Karabagh and she said she knew the dish, too. My in-laws never heard of it before and neither had my husband, all who are Armenians from Iran. I found this recipe many years back on a site dedicated to Azerbaijani food.
4 to 6 cups of cooked kidney or pinto beans or a combination of the two ( I find digesting kidney beans very difficult, therefore the alternative.)
1 to 2 cups of finely chopped walnuts
butter or vegan margerine (for frying onion)
1/4 cup or more of pomegranate molasses/syrup (can be purchased at Indian or Middle Eastern shops)
1/4 to 3/4 cup sugar (This is a very personal choice. I tend to like it sweeter like baked beans; my husband likes less sugar.)
Caramelized onion for mixing into beans and for adorning
Salt and pepper to taste
Mix cooked beans with the pomegranate syrup, sugar and water. Add some of the fried onion and walnuts, and finally salt and pepper. Serve on a large platter garnished with parsley, caramelized onions, melted butter.; maybe even some toasted walnut halves.
Edited 1 time(s). Last edit at 12/04/2009 08:55AM by jmale.