Khoresh, a generic term for stewed dishes, is a staple of Iranian cuisine. One of our favorites is fesenjan, a walnut and pomegranate stew that has the perfect balance of savory and sweet.
Farideh Sadeghin, MUNCHIES culinary director, learned how to make fesenjan from her father, the king of khoreshes, and shares his recipe with us in the Test Kitchen. She serves her fesenjan over steamed basmati rice with pomegranate seeds, but if you really want to do it the right way, serve it with tahdig, the layer of crispy browned rice at the bottom of the pot.
Check out the recipe:
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