Khoresh-e Fesenjan is one of the oldest original and traditional cuisines of Iran, which is cooked with different tastes in each region based on different tempers. There is a significant difference between Fesenjan and the other kinds of popular Khoreshs in Iran in terms of the main material used in; Walnut is the basis of cooking Fesenjan which is flavored by lots of pomegranate sauce. This Iranian food is popular in all seasons, especially in winter, mostly served in parties. Khoresh-e Fesenjan is considered to be a healthy, full of stuff and costly food to which may be added some other oily seeds such as hazelnut, pistachio, almond and sesame.
Cooking this dish needs a high skill and long time. The appearance of this dish is dark due to the use of smooth pomegranate sauce, but it is possible to make it slightly lighter by use of a little tomato paste and squash or plum, as well. Different types of red meat and kinds of bird meats or even the fish can be used in Fesenjan based on different tastes. In North of Iran people make Fesenjan of duck or goose meat with a highly sour flavor, however Iranians in other regions prefer Fesenjan to be sweet or sweet-sour. Khoresh-e Fesenjan is served with Polo (Rice) and drinks such as Doogh and vegetables.