This stew is a real crowd pleaser! In this plant-based version, the traditional meat has been replaced with portabella mushrooms and added okra. What makes this khoresh (which means stew) incredibly delicious is the tangy pomegranate concentrate and fresh-squeezed lemon juice. This dish freezes really well. Enjoy!

2 cups of channa dal (longer-cooking yellow split peas)
1 bag of frozen okra
1 pound mushrooms, quartered or sliced
2 large white onions, peeled and diced
1 14.5-ounce can organic tomato sauce
28 ounces fat-free marinara sauce
1 cup of ghooreh (unripe grapes), or ½ cup lemon juice
1½ cups pomegranate molasses (one 12.3-ounce bottle)
¼ teaspoon cinnamon
1 teaspoon turmeric
1 teaspoon advieh (see Chef’s Notes)

1. Wash the channa dal, picking out any stones, and soak in 4 cups of water for at least 2 hours. Put into a pot and bring to a boil, then simmer until soft, about 45 minutes.

2. In another pot, sauté the chopped onions with turmeric until translucent. Add the onions to the pot with the channa dal, along with the marinara sauce, tomato sauce, ghooreh or lemon juice, pomegranate paste, mushrooms, cinnamon, and advieh.

3. Cook for about 3 hours on low, adding the okra in the last hour.

Chef’s Notes: This dish is delicious topped with shoestring potatoes and served on white or brown rice or a baked potato. Advieh, a spice blend, can be
found on Amazon or from the affiliates listed in my Healthy Cooking with Shayda page.