“When you let your soul feed your body, that’s when you’ll truly taste the feast.” - Rumi (Super famous Iranian Poet).

Fesenjoon (Fesenjan) is a beloved Persian stew with a rich history tied to Iran’s culinary heritage. It originates from northern Iran, particularly the Gilan and Mazandaran provinces along the Caspian Sea, where pomegranates and walnuts—its key ingredients—are abundant.

The dish is traditionally made with finely ground walnuts, pomegranate molasses, and meat, often chicken or duck, though it can also be vegetarian. Its sweet-and-sour flavor profile reflects Persian cuisine’s emphasis on balance and contrast.

Fesenjoon has ancient roots, with walnuts and pomegranates being staples in Iranian cooking for thousands of years. Both ingredients have symbolic significance in Persian culture, often associated with fertility, abundance, and celebration. Fesenjoon is commonly prepared for special occasions, particularly during Yalda Night (the winter solstice) and family gatherings.

The dish showcases the ingenuity of Persian cooking, combining simple, local ingredients into a luxurious and flavorful meal. Its enduring popularity highlights its cultural importance as a bridge between tradition and modern Iranian dining.

Iranian food is arguably one of the most notorious cuisines of the world. With frequent trips to Los Angeles as a child, I often found delicious spiced Persian rices and mouthwatering kebabs as a part of family trips to eat out or an abundant tableful after a long flight to visit my aunt and uncle.

What I love about Persian food, and especially about their stews and rices is that they are all deeply spiced with savory and sweet flavors. You get the richness from things like saffron and sumac often paired with dried fruits and pomegranate, which makes for uniquely savory dishes.

Through my job as a teacher, I've spent countless hours teaching the disapora community of Iranians English, to enhance their ability to function in jobs abroad. I say the diaspora community specifically because Iranians can't hire me because they aren't connected to international payment services.

Most of my Iranian clients are European, living in the Netherlands, Germany and France, with deep Iranian sentiment, but with a serious loss, that being the connection to their homeland and their families. The severance is deep and permanent and until something changes politically, they must adapt to their adoptive countries. What they can still hang on to, however, is the food that they love and they often fill their houses with the flavors of the old country as a nostalgic and important part of their identity.

To many, Gormeh Sabzi, a stew of meat and greens is often a favorite. It's a taste of childhood, of grandma hugs for most. But recently, this walnut stew, Fesenjoon, popped up on my radar and I knew I had to give it a try. I sifted through different recipes online and also grabbed a local Farsi translated recipe from my friend Said. I thought I had what I needed to attempt a complex and to me, very foreign dish.

Comments from the Internet - The good, the bad and the ugly:

There was a big debate about the name, and the English transliteration from the original Farsi. Some said Fesenjoon, some opted for fesenjan. I think the correct pronunciation should FE - SEN - JOON

Some said to take out the bones, so it doesn't splinter into the sauce. I didn't have that issue, but I could see that being a problem.

A nice lady named Nadia said : Sorry, but you did a terrible job. No added information, but I'd say 95% of total comments were positive, although Nadia wasn't happy.

Some opted to roast the walnuts before cooking. I did that in the pan but maybe they didn't see that.

One person said : You made it with chicken? GROSS! You need to make it with meatballs. Many comments were confused with this persons opinion.

Lastly, there was a big debate about Persian food vs. Iranian food. You can only do so much in a 50 second video to explain everything, but it's a curious question none the less. I'm sure different reasons for different people. It's a big political, historical and culture question, and the internet is a place with little nuance, so I'll let you do the deep dive into what you think.