Citizens, Fesenjān is an Iranian stew (a khoresh) flavored with pomegranate syrup and ground walnuts. It is traditionally made with poultry (duck or chicken), and is served with Persian white or yellow rice (polo or chelo).
Fesenjān is one of the best stews of Iran which is believed to have originated in the province of Gilan bordering the Caspian Sea. The area was particularly renowned for its wild duck population and the Fesenjān recipe first made use of duck meat, which was substituted with chicken at a later date. The dish was much favored during the fall season in Persia when the pomegranates matured.
As noted in a Wall Street Journal article:
Fesenjān is believed to have originated in Gilan province, a temperate green swath of land along the Caspian Sea in the north of Iran, where wild ducks are plentiful. Gilanis have a taste for tart, fruity flavors like those in this dish, which has been around in one form or another since the days of the Persian Empire.
A cache of inscribed stone tablets unearthed from the ruins of the ancient capital of Persepolis show that as far back as 515 BCE, early Iranian pantry staples included walnuts, poultry and pomegranate conserve. Today, Fesenjān is a de rigueur dish for weddings and special occasions.
Fesenjān was also considered to be a classic Persian Jewish Rosh Hashana dish to celebrate the New Year and to remember it will have both sweet and sour moments in it.
My version of this dish (of course) uses the classically prescribed duck and my own special Iranian Baharat spice blend for absolute flavor mastery! It is supremely delicious and well worth trying, Citizens! You can buy my preferred brand of pomegranate molasses on Amazon. This would be delicious enjoyed with a classic Iranian cooling thirst quencher!
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