Fezendjan

A bowl of chicken fezendjan , with Persian rice cake

Fesendschān (English Fesenjan , Persian خورشت فسنجان or خورش فسنجان Khoresch (t) -e Fesendschān , DMG ḫoreš (t) -e fesenǧān , 'Fesendschān stew') is a dish from the Persian cuisine . Fesendschān is a creamy, sweetish-tart stew, which is based on pomegranate syrup , ground walnuts ("Bazha"), advieh (Persian spice mixture), alternatively also turmeric , as well as onions and tomato paste. In the main, the dish is enriched with a cut flight duck. Chicken is used occasionally. In rare cases, fish or beef is used. When fully cooked, the dish has a dark brown sauce.

Persian ( saffron ) rice (called polo or chelo ) is served with it.

Individual evidence

1. ↑ Tim Mälzer presents on ARD: Fesenjān
2. ↑ Najmieh Batmanglij, A Taste of Persia: An Introduction to Persian Cooking, Pomegranate Khoresch

Web links / recipes

• Fesenjan (Khoresht Fesenjaan) Recipe
• Khoresht fesenjaan
• Persian Stews (Khoresht)

literature

• Najmieh Batmanglij: A Taste of Persia. An Introduction to Persian Cooking . Mage Publishers, Washington DC 1999, ISBN 0-934211-54-X .
• Najmieh Batmanglij: New Food of Life. A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies . Mage Publishers, Washington DC 1992, ISBN 0-934211-34-5 .