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Khoresht-e fesenjan.jpg
A bowl of chicken fesenjān, with Persian rice topped by tahdig
Place of origin Iran
Region or stateNorthern Iran (Gilan
Main ingredientsPomegranate 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] It is also eaten in the Republic of Azerbaijan.[2]


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[edit]


  1. ^ a b c d "Persian Khoresh Fesenjan". SpiceBreeze. 2020-01-20. Retrieved 2020-01-20.
  2. ^ a b c Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN 978-0199677337.
  3. ^ 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.
  4. ^ "Iran: Khoresh-e Fesenjān". 196 flavors. 2013-09-08. Retrieved 2019-05-27.

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