Khoreshe Fessenjan (vegetarian version)

A Persian dish traditionally made with chicken. See photo.

Rice:
1 1/2 cups basmati rice
1/4 teaspoon saffron or tumeric
1 tablespoon olive oil
3/4 teaspoon salt

Vegetables:
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

Tofu Steaks:
1 16oz block extra firm tofu, drained
2 tablespoons olive oil
1 tablespoon lemon juice
1/2 teaspoon soy sauce
1 tablespoon red wine
1 teaspoon vegetable broth powder or 1 bouillon cube
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon poultry seasoning, or mix of sage, marjoram, and parsley

Sauce:
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
1 cup pomegranate juice (~5 pomegranates)
3 tablespoons brown sugar
2 tablespoons lemon juice

Garnish:
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. Slice the tofu in half-inch steaks and lay flat in a glass baking pan. Mix the tofu sauce ingredients in a small bowl or cup, then pour over the tofu. Flip the tofu carefully to make sure that all sides soak up the juice.
3. 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.
4. Mix in the ground walnuts and saute for 3 minutes, stirring frequently.
5. Add the cinnamon, salt, and pepper. Mix thoroughly, add the cup of water, and mix again.
6 . Add the pomegranate juice, brown sugar, and lemon juice. Mix thoroughly, reduce heat to low, and simmer for 20 minutes, stirring frequently. Optional: puree the sauce.
7. Heat the oven to 400 degrees F. Place the tofu in the broiler. Check the tofu periodically to make sure that it is not burning. When the top of the tofu is browned, remove the pan and flip the tofu steaks. When both sides are browned, remove from the oven and set aside.
8. While the tofu is cooking, toss the vegetables with the 2 tablespoons olive oil and roast them on baking pans, tomatoes placed face-up. After 10 minutes, take out the vegetables and flip the carrots, mushrooms, zucchini, and peppers. Remove the mushrooms and set aside in a container. Return the remaining vegetables to the oven and continue roasting until tender, another 5-10 minutes.
9. Serve the vegetables and tofu steaks over beds of rice, pour walnut-pomegranate sauce on top, and garnish with extra pomegranate seeds and walnut pieces.