How-To Make Khoresh-e Fesenjan




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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MUNCHIES is a website and digital video channel from VICE dedicated to food and its global purpose. Launched in 2014, MUNCHIES offers groundbreaking content from a youth driven perspective. In today's modern world, the formerly tangible pleasures of music, film, and emerging media are just one click away. Food and the events that manifest around it are one of the everlasting experiences that cannot be replicated by arcs and zeroes. MUNCHIES chronicles the wide spectrum of the global culinary experience and the diverse voices that are pulling us forward: chefs and home cooks, makers and consumers, the politics and policies of food, "front" and "back of house" restaurant life, old wives tales and innovative news, and culturally significant indicators in our modern world. Through engaging original video content, compelling editorial features, articles, how-tos, recipes and events, MUNCHIES offers a signature perspective on the intersection where humans and food connect.

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How-To Make Khoresh-e Fesenjan

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