Stews
Fesenjan
فسنجان
Iran
Ground walnuts cooked slowly with pomegranate molasses until the oil separates and the stew turns near-black, with duck, chicken or meatballs in it.
Original eatfuls sticker artwork
What it is
A closer look at Fesenjan.
Ground walnuts cooked slowly with pomegranate molasses until the oil separates and the stew turns near-black, with duck, chicken or meatballs in it.
What to look for
Know it when you find it.
It should be dark brown to black, never red. The balance of sour to sweet varies by region — northern versions are sourer.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Fesenjan.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Cyprus
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Antigua and Barbuda
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Antigua and Barbuda
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Rwanda
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Comforting stew of plantains, beans, and vegetables simmered with goat or chicken; water is added during cooking to give a thick, saucy texture; eaten with rice or fried bread across Rwanda.
Rwanda
Agatogo na Samaki
Fish version of agatogo — plantains and vegetables stewed with fish instead of goat or chicken; a variation found near Lake Kivu and in fishing communities, where fish replaces meat in the classic stew.