Categories: bell peppers, carrots, dinner, middle eastern, mushrooms, veg, walnuts, zuchini

Ingredients

• 2+ cups zuchini, cut into bite-size pieces
• 2+ cups mushrooms, cut into bite-size pieces
• 2+ cups peppers, cut into bite-size pieces
• 4-6 roma or other small tomatoes, sliced in half lengthwise
• 2-3 carrots, sliced in 1/4 inch strips
• 2 tablespoons olive oil
• 1 onion, diced
• 3 garlic cloves, finely chopped
• 2 cups walnuts, finely ground in food processor
• 1/2 teaspoon cinnamon
• 1 teaspoon salt
• 1/2 teaspoon pepper, ground black
• 1 cup water
• 3/4 cup pomegranate syrup or freshly squeezed juice (~4 pomegranates)
• 3 tablespoons brown sugar
• 2 tablespoons lemon juice
• 2 cups basmati rice
• 1/2 teaspoon saffron or tumeric
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/3 cup unjuiced pomegranate seeds
• a handful of walnut pieces

Directions

1. In a large saucepan or rice cooker, mix the rice, saffron or tumeric, olive oil, salt, and appropriate amount of water, and cook until done.

2. In a large, deep frying pan, heat the olive oil on medium heat and stir-fry the onions 3 minutes. Add the garlic and continue stir-frying another 3 minutes.

3. Mix in the ground walnuts and saute for 3 minutes, stirring frequently.

4. Add the cinnamon, salt, and pepper. Mix thoroughly, add the cup of water, and mix again.

5. Add the pomegranate juice, brown sugar, and lemon juice. Mix thoroughly, reduce heat to low, and simmer for 20 minutes, stirring frequently.

6. Roast the vegetables on baking pans at 400 degrees F (place tomatoes face-up), until tender. Mushrooms will roast quicker than the other vegetables.

7. Serve the vegetables over beds of rice, pour walnut-pomegranate sauce on top, and garnish with extra pomegranate seeds and walnut pieces.

Email to a friend | Print this recipe | Back