Fesenjan (فسنجان), sometimes called khoresh-e fesenjan, is one of the most popular and highly regarded dishes in Persian cuisine.
The main component of fesenjan is a thick, aromatic sauce made from ground walnuts and concentrated pomegranate juice, which gives the dish its characteristic sweet and sour flavor and dark brown color. Preparing fesenjan requires time and patience.
Fesenjan is traditionally prepared with poultry, but it can also be made with beef or lamb. Fesenjan is almost always served with traditional Iranian steamed rice, which is a staple side dish for most Persian meals. The rice is often flavored with saffron and cooked to have a fluffy texture with distinct, separated grains.
When preparing fesenjan, regional differences can be encountered, particularly in the balance of sweetness and sourness. While in northern regions, such as Gilan province, the dish is made more sour, in southern and central areas of Iran, like Esfahan or Tehran, a sweeter flavor is preferred. The taste and consistency of the sauce can also vary depending on personal preferences and family recipes. In some parts of Iran, dried plums or other dried fruits are added to the dish, complementing the flavors of pomegranate and walnuts.
I had the chance to try fesenjan with chicken (on recommendation, I chose a chicken breast) and rice at the famous Shahrzad restaurant in Esfahan (see Where to Eat in Esfahan). One portion cost me just under 3,000,000 IRR (3.40 EUR). The flavor of the sauce is truly unique, and the rice pairs perfectly with it. Personally, I tasted mostly sweet plum notes in the sauce, and I couldn’t distinguish the walnuts in the flavor. The chicken breast was huge but dry (yes, the recommendation wasn’t great 😒). Next time, I’d pick a thigh, or even better, opt for beef or lamb. However, Shahrzad is a good choice if you want to try this specialty in Esfahan easily and quickly.
Bon appétit!
