I cannot believe I have not included khoresh fesenjoon خورشت فسنجون in my Iranian stews yet! This traditional stew, made primarily with ground walnuts and pomegranate paste or molasses, with a sweet-sour taste, deep aroma and rich flavor is quite unique among other Iranian stews and is regarded a fancy dish served at special occasions and for special guests.
A specialty of Northern Iran, fesenjoon is traditionally cooked using duck meat. Nowadays people use chicken breast or tights instead. Or for a vegan version simply skip the meat step and still get a rich and flavorful stew. There are certainly more than one method in making a good fesenjoon, but below is just one of them! Read the rest of this entry »