Iran
Photo: stringparts, CC BY 2.0, croppedFesenjan
فسنجان
/fesenˈdʒɒːn/feh-sen-JAHN
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- When
- Lunch & dinnerFestive
- Taste
- SweetSourRich
- Made with
- ChickenNuts & seeds
History
Fesenjan is a stew of ground walnuts and pomegranate molasses, cooked slowly with chicken or duck until the sauce turns dark brown and the walnuts release their oil. It is sweet and sour at the same time, and the balance changes by region: sweeter in Tehran, more sour in the Caspian provinces of Gilan and Mazandaran, where walnut and pomegranate trees grow and duck from the wetlands was the original meat. Food historians link it to old Persian court cooking, and it is a classic of celebrations such as weddings and Yalda night. It is served over plain rice.
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