served with Quinoa and Garlic Sautéed Spinach
(vegan, gluten free)
This is a luscious and comforting stew made for fall! Inspired by a beloved Persian dish “Fesenjan,” this vegan dish is earthy, rich and tangy, bursting with Middle Eastern flavor! Eggplant, lentils, and chickpeas are slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses with a hint of aromatics such as turmeric, cumin, cinnamon, nutmeg, and orange zest. Fesejan is soulful and oh so satisfying!
$25 for 1 generous main course
Eggplant contains great amount of fiber and is a great source of antioxidants.
Lentils are an excellent source of B vitamins, iron, magnesium, potassium and zinc. They’re also a great source of plant-based protein and fiber.
Chickpeas provide a variety of vitamins and minerals, as well as a decent great amount of fiber and protein.
Pomegranates are a good source of fiber as well as vitamins C, K some B vitamins and minerals such as calcium, potassium, and iron. Pomegranates also have antioxidant activity three times higher than that of red wine and green tea.
Walnuts are packed with healthy essential fats, antioxidants, vitamins, trace minerals, protein and fiber, walnuts are a veritable super food. These tree nuts have negligible sodium, are cholesterol free and are unique in the fact that they contain polyunsaturated fats instead of monounsaturated fats (basically the type of fat is healthier than in other nuts).