Fesenjan

Fesenjan is a sweet and sour Iranian stew, a khoresh, made from ground walnuts and pomegranate juice or pomegranate paste simmered with duck or chicken, traditionally served over rice. Food writers trace the dish's roots to the Sassanid era of ancient Persia, and the earliest known written recipe for it appears in a Persian cookbook from 1881, which listed ten different varieties of fesenjan. Its flavor is typically rounded out with turmeric, cinnamon, orange peel, cardamom and dried rosebud, and it originates from Iran's northern Gilan region. Closely related dishes are also cooked outside Iran, including in Iraqi cuisine and, in Azerbaijan, a version made with lamb meatballs instead of poultry called fisincan plov.