Fesenjān
| [[File:|frameless|alt=]] | |
| A bowl of Fesenjān | |
| Alternative names | |
| Type | Stew |
| Course | Main |
| Place of origin | Iran |
| Region or state | Gilan Province |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | Hot |
| Main ingredients | Pomegranate juice, Walnut |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Fesenjān (Persian: فسنجان) is a traditional Iranian stew (khoresh) made with pomegranate juice and walnuts. It is a popular dish in Gilan Province and is often served during special occasions and celebrations.
Ingredients[edit | edit source]
The main ingredients of Fesenjān include:
- Pomegranate juice
- Ground walnuts
- Chicken or Duck (optional)
- Onions
- Spices such as turmeric, cinnamon, and saffron
- Salt and pepper
Preparation[edit | edit source]
Fesenjān is prepared by slowly cooking ground walnuts and pomegranate juice until the mixture thickens and the oil from the walnuts is released. Onions are sautéed and added to the mixture, along with poultry if desired. The stew is seasoned with spices such as turmeric, cinnamon, and saffron. It is typically served with rice.
Variations[edit | edit source]
While the traditional version of Fesenjān uses poultry, it can also be made with lamb, beef, or even vegetarian options by omitting the meat. The sweetness and tartness of the stew can be adjusted by varying the amount of pomegranate juice and adding sugar if desired.
Cultural Significance[edit | edit source]
Fesenjān is a dish that is deeply rooted in Persian culture and is often associated with celebrations and festivals. It is a staple during the Yalda Night and Nowruz celebrations, symbolizing prosperity and abundance.
See also[edit | edit source]
References[edit | edit source]
External links[edit | edit source]
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