Related recipes: Citrus,
Corn-Free,
Dairy-Free, Egg-Free,
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Serve this traditional stew of pomegranates, walnuts, onions,
and chicken seitan over steamed basmati white rice with saffron.
Ingredients
4 Tbsp (60mL) olive oil
1 large onion, diced
1 package of chicken-style seitan
2 cups (240g) ground walnut
1/2 cup (115g) pomegranate paste in 3 cups (720mL) of water
1 Tbsp (15mL) lemon juice
1/2 to 1 cup (100 to 200g) sugar
1/4 tsp (1g) ground saffron
2 tsp (12g) salt (sea salt if on a corn-free diet*)
Directions
In a food processor, pulse walnuts until finely ground. (Don’t
overdo it, or you will have walnut butter.) Set aside.
In a large pot, sauté onions and seitan in oil for about 5
minutes. Add ground walnut and mix well with the onion and seitan. Add the remaining
ingredients at this time.
Bring to boil, cover, reduce heat to low, and allow to simmer for 1
hour. It’s only during this slow cooking process that the natural oil is released from
walnuts, which creates this lustrous creamy sauce. Stir occasionally.
Serve over your favorite grain.
* Allergy notes: People following a corn-free diet should avoid iodized
salt since it contains dextrose, which should be avoided by those allergic to corn.
Recipe by Omid Roustaei
Nutrition Facts
Calories: 380
Total Fat: 24g (Saturated Fat 2.5g)
Cholesterol: 0mg
Sodium: 1030mg
Total Carbohydrate: 27g (Dietary Fiber 7g, Sugars 18g)
Protein: 17g
(Analyzed using lower amounts with Pomegranate paste excluded, due to lack of information)
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
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