Fesenjoon

Fesenjoon, also spelled fesenjan or fesenjān, is a traditional Persian khoresh (stew) notable for its thick, sweet-sour sauce made from ground walnuts and pomegranate molasses or reduced pomegranate juice. The dish is widely prepared in Iranian home cooking and is particularly associated with the northern regions around Gilan and the central areas around Fars.

Typical preparation involves browning chicken pieces in oil with onion, then simmering them in a sauce of toasted ground walnuts, pomegranate molasses, and stock, seasoned with cinnamon, salt, and pepper. The walnuts break down to form a dense, textured coating for the meat. Variants use duck or lamb instead of chicken, and some cooks add saffron for color and aroma.

Serving and variations: Fesenjoon is traditionally served with steamed Persian rice. The sauce’s color is deep reddish-brown, and a crisp layer of tahdig is often enjoyed separately. There are vegetarian adaptations that replace meat with mushrooms or eggplant, though these are less common. The dish is regarded as a festive staple in Iranian cuisine and is frequently prepared for family gatherings and celebrations when pomegranates are in season.

Origins and cultural context: Fesenjoon has a long-standing presence in Iranian culinary tradition, reflecting the region’s penchant for blending tart fruit flavors with nuts. Regional variations influence the sweetness versus sourness, but the core elements—walnuts and pomegranate—remain central.