Why Fesenjan deserves more attention

Fesenjan rarely gets the international recognition it deserves. The subtly bitter and complex complexity is genuine, not simple, and the technique involved in using dried limes correctly takes real skill.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. I encountered it first in a traditional Iranian home dinner and that context helped me understand it properly. rose water sharbat is the natural accompaniment and the combination makes the case for the dish. If you haven't explored this cuisine seriously, Fesenjan is the dish to start with.