Fesenjān
 A bowl of chicken fesenjān, with Persian rice topped by tahdig | |
| Type | Stew |
|---|---|
| Place of origin |  Iran |
| Region or state | Northern Iran (Gilan and Mazandaran) |
| Main ingredients | Pomegranate juice, walnuts, poultry (duck or chicken) |
Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is an Iranian stew (a khoresh) from Northern Iran.[1][2]
About[]
Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha)[3] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.[1][2] It is traditionally made with eggplant and poultry (duck or chicken).[2][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 a dish that is part of the dinner table on Yaldā Night celebrations.[1][3]
See also[]
References[]
- ^ a b c d "Persian Khoresh Fesenjan". SpiceBreeze. 2020-01-20. Retrieved 2020-01-20.
- ^ a b c Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN 978-0199677337.
- ^ a b 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.
- ^ "Iran: Khoresh-e Fesenjān". 196 flavors. 2013-09-08. Retrieved 2019-05-27.
External links[]
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