Fesenjan

Fesenjan, also spelled fesenjoon, is the crown jewel of Persian stews, served at weddings, Nowruz, and every celebration worth dressing up for. It comes from the north of Iran, where walnuts and pomegranates grow side by side. The sauce is built slowly — walnuts ground to a fine paste, toasted, then simmered with pomegranate molasses until the whole pot turns a rich mahogany brown. Duck and beef are also traditional, but chicken is the everyday favorite.

Velvety, glossy, and balanced like a fine wine

The finished stew is thick and glossy, with a flavor that lands somewhere between savory and sweet — earthy from the walnuts and bright from the tart pomegranate. Chicken thighs stay meltingly tender in the dense sauce, which clings to every grain of rice. Balance the tang with a little sugar if your molasses is extra sour, and let it rest overnight if you can; fesenjan only gets better. Traditionally served over plain steamed rice, it is the kind of dish people quietly ask for seconds of.

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