The Persian stew of ground walnuts, pomegranate molasses, and poultry is called fesenjan.
Fesenjan, also spelled khoresh-e fesenjan, is a classic Iranian khoresh, or stew. Its defining ingredients are finely ground walnuts and pomegranate paste or molasses, which create a rich sauce with a characteristic sweet-and-sour flavor. Chicken is common today, although regional and historical versions may use duck or other meats.
The dish is strongly associated with northern Iran, especially the Caspian provinces, where walnuts and pomegranates are important ingredients. Cooks balance the sauce by adjusting the tartness of the pomegranate and sometimes adding sugar. The stew is generally simmered slowly so the walnut sauce thickens and releases its oil.
Fesenjan is usually served with Persian rice, often alongside other dishes at family meals and celebrations. It is sometimes confused with ghormeh sabzi, another famous Iranian stew, but ghormeh sabzi is herb-based and normally contains kidney beans and dried lime rather than walnuts and pomegranate.