6-8 cups zuchinni, mushrooms, 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 cloves garlic, finely chopped
2 cups walnuts, finely ground in food processor
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon ground black pepper
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
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.
