Fesenjān

Khoresh-e fesenjān (Persian: خورش فسنجان‎), or simply fesenjān (Persian: فسنجان‎) (also spelled as Fesenjoon), is an Iranian stew (a khoresh) from Gilan province, Iran. It is part of the dinner table on Shabe Yalda when families come together to celebrate the longest night of the year and the beginning of the winter. [1] It is flavored with pomegranate paste and ground walnuts (see bazha).[2], and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. [1] It is traditionally made with poultry (duck or chicken).[3] Fesenjān can also be made using balls of ground meat or chunks of lamb, but fish or no meat at all are very unusual. 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 also eaten in the Azerbaijan Republic.[4]

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. "Iran: Khoresh-e Fesenjān". 196 flavors. 2013-09-08. Retrieved 2019-05-27.
  4. Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN 978-0199677337.


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