food.wikisort.org - Dish
Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is an Iranian stew (a khoresh) from Northern Iran.[1][2]
 A bowl of chicken fesenjān, with Persian rice topped by tahdig | |
| Type | Stew |
|---|---|
| Course | Main course |
| Place of origin |  Iran |
| Region or state | Northern Iran (Gilan and Mazandaran) |
| Associated national cuisine | Iran |
| Created by | Iranians (Talysh ,Gilaks and Mazandaranis) |
| Main ingredients | Pomegranate juice, walnuts, poultry (duck or chicken) |
About
Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha)[3] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.[1][2] It is traditionally made with eggplant and poultry (duck or chicken).[2][4] Fesenjān can also be made using balls of ground meat or chunks of lamb.[1] Depending on the recipe, it can have a sweet or sour taste. Fesenjān is served with Iranian white or yellow rice (polo or chelo).
If the pomegranate sauce comes out too sour, sugar and fried onions may be added to sweeten it.[5] Sometimes, a hot iron is applied to cause oxidation and darken the sauce's color.[5]
It is a dish that is part of the dinner table on Yaldā Night celebrations.[1][3]
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.[5] The first dictionary to mention fesenjān is the Farhang-e Anandraj, which calls it fasūjan and says that the dish originated in Gilan.[5]
Culture
Fesenjān is an elaborate dish that is often reserved for special occasions.[5] It is considered "a rich man's dish", which is referenced in the Persian expression "he behaves as if he has had partridge and fesenjān", meaning to show off or act pretentiously.[5]
In the traditional Iranian system of garm and sard foods (i.e. "hot" and "cold", respectively), fesenjān is considered "hot" because it uses walnuts, which are also considered a "hot" food.[5] In order to balance out this hotness, sometimes people will add coriander (a "cold" plant) to it; peeled pumpkin is also added for the same reason, as well as to act as a sugar substitute.[5]
See also
- Ghormeh sabzi
- Gheimeh
- Iranian cuisine
- List of stews
- Pomegranate soup
References
- "Persian Khoresh Fesenjan". SpiceBreeze. 2020-01-20. Retrieved 2020-01-20.
- Davidson, Alan (2014). Jaine, Tom (ed.). The Oxford Companion to Food (3 ed.). Oxford University Press. p. 48. ISBN 978-0199677337.
- Miers, Thomasina (2017-12-15). "Thomasina Miers' recipe for roast winter vegetables with walnut and pomegranate sauce". the Guardian. Retrieved 2018-07-26.
Richly sweet, subtly sour, with a satisfying depth of flavour from ground walnuts: fesenjan is a tempting Persian stew traditionally eaten during the winter solstice.
- "Iran: Khoresh-e Fesenjān". 196 flavors. 2013-09-08. Retrieved 2019-05-27.
- Elahi, Etrat. "FESANJĀN". Encyclopaedia Iranica. Retrieved 6 March 2022.
External links
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На других языках
- [en] Fesenjān
[es] Fesenyán
Joresh-e fesenyán (en persa, خورش فسنجان), o simplemente fesenyán (persa: فسنجان), es un plato que forma parte de la cocina persa y cocina turca. Se trata de un estofado elaborado con zumo de granada y nueces molidas (en una variedad denominada Bazha).[ru] Фесенджан
Фесенджа́н (перс. فسنجان) — блюдо иранской кухни, представляет собой мясные шарики в густом орехово-гранатном соусе[1]. Чаще всего делаются из мяса птицы (утки или курицы)[2], но нередко из баранины, говядины или рыбы. Как правило, подаётся с отварным рисом или пловом.Другой контент может иметь иную лицензию. Перед использованием материалов сайта WikiSort.org внимательно изучите правила лицензирования конкретных элементов наполнения сайта.
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