Recipe: Khoresh fesenjān

The most difficult thing for me when making khoresh fesenjoon (or fesenjān), a pomegranate-walnut stew, is finding that balance between sweet and sour, and not letting either overpower everything else. The pomegranate molasses or concentrate brings the main flavors of the dish–tangy, sweet, and sour–while the ground walnuts establish the creamy, nutty body. The flavors are […]

Read More Recipe: Khoresh fesenjān