Fessenjan Stew

Fessenjan Stew

Request

Canned Fesenjan stew is one of the authentic Iranian stews. In cooking this stew, walnuts and sour pomegranate paste are used, but pistachio or almond flour, sweet and sour pomegranate paste, and sour plum paste are also used as desired along with small pieces of chicken or red meat and eaten with rice.

Description

Due to the various ingredients used in this stew, Fasanjan can have many different forms. Also, because the cooking process of this food was long and difficult in the past and its ingredients were not available to everyone, this food was considered as royal food. Although its aristocracy has been reduced today, it is still referred to as an elaborate food.

Since in the past in some parts of Iran, especially in the northern regions of Iran - where Fasanjan stew is considered one of its local and original foods - women used to grind walnut kernels and sometimes herbs or vegetables with special stones in the process of producing Fasanjan. First, the word Fasanjan is derived from "Fasan" which means stone; Also, the existence of a type of stew from the Fasanjan family called "Sengehkhorsh" in Gilan and Mazandaran strengthens this opinion.