Fesenjān

Fesenjān (Persian: فسنجان‎; also called as fesenjoon in Tehrani dialect), is an Iranian stew (a khoresh) from Gilan province, Iran.[1] It is flavored with pomegranate paste and ground walnuts (see bazha)[2] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.[1][3] It is traditionally made with eggplant and poultry (duck or chicken).[3][4] Fesenjān can also be made using balls of ground meat or chunks of lamb.[1] Depending on the recipe, it can have a sweet or sour taste. Fesenjān is served with Iranian white or yellow rice (polo or chelo). It is part of the dinner table on Yaldā Night celebrations.[1][2] It is also eaten in the Republic of Azerbaijan.[3]

For the village in Iran, see Fesenjan, Iran.
Fesenjān
A bowl of chicken fesenjān, with Persian rice topped by tahdig
TypeStew
Place of origin Iran
Region or stateGilan province
Main ingredientsPomegranate juice, walnuts, poultry (duck or chicken)

See also

References
  1. "Persian Khoresh Fesenjan". SpiceBreeze. 2020-01-20. Retrieved 2020-01-20.
  2. Miers, Thomasina (2017-12-15). "Thomasina Miers' recipe for roast winter vegetables with walnut and pomegranate sauce". the Guardian. Retrieved 2018-07-26. Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice.
  3. Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN 978-0199677337.
  4. "Iran: Khoresh-e Fesenjān". 196 flavors. 2013-09-08. Retrieved 2019-05-27.


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