Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the t
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Fesenjān (; also called Fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid Persia's golden age. It is typically served over rice in the Iranian manner. In Iran, it is made with minced meat (lamb, sheep or beef), meatballs, chicken or duck. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine through Iranian pilgrims visiting Shia sites such as Imam Husayn shrine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations, even though the typology of Jewish ethnic cuisines is imprecise. In Azerbaijan, where it is called fisincan plov, the stew is made with lamb meatballs instead of poultry.
== About == Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha) and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry (duck or chicken). Fesenjān can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a sweet or sour taste. Fesenjān is served with Iranian white or yellow rice (polo or chelo).
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