Fesenjan is a Persian stew of walnuts and pomegranate molasses simmered into a thick, rich sauce, also transliterated as fesenjoon. It is considered a signature dish of Iranian cuisine, particularly from the northern Caspian provinces of Gilan and Mazandaran.
Ground walnuts are cooked down with pomegranate molasses, onion, garlic, and spices such as turmeric and cinnamon into a tart-sweet sauce, traditionally served over rice; many versions add chicken or duck to the walnut-pomegranate base. It is a celebratory dish, especially for Nowruz (Persian New Year), and related versions appear in Armenian, Azerbaijani, and Turkish cooking.