Fesenjān

 

Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh) from Northern Iran. The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age.

^[1] It is typically served over rice in the Iranian manner.^[2] Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine.^[3]

 As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations. Even though the typology of Jewish ethnic cuisines is imprecise.^[4] In Azerbaijan,

 where it called fisincan plov, the stew is made with lamb meatballs instead of poultry.^[5]

                                          History

The earliest known reference to fesenjān is in Mirza Ali-Akbar Khan Ashpazbashi's Sofra-ye at'ema from 1881, which lists ten different varieties of the dish: walnut (today the most common), almond, eggplant, kidney bean, quince, potato, carrot, pumpkin, fish, and yogurt.^[8] The first dictionary to mention fesenjān is the Farhang-e Anandraj, which calls it fasūjan and says that the dish originated