Fesenjan recipe or tips

[Anonymous]

Has anyone here ever cooked Fesenjan (a delicious Persian dish)?

I had it at a restaurant and was amazed. Tried to make at home using this recipe and it was good, but not as amazing as the restaurant. It’s also was a much paler brown color.

I made this recipe:

https://www.themediterraneandish.com/fesenjan-persian-pomegranate-walnut-stew/

For anyone familiar with cooking this dish, suggestions? Tips?

For anyone unfamiliar with it who likes flavor, give it a try!

[Anonymous]

It's one of my favorite Persian meals. I haven't cooked it myself, but I flagged this recipe to try in winter:
https://cooking.nytimes.com/recipes/1020224-khoresh-e-fesenjoon-persian-chicken-stew-with-pomegranate-and-walnuts#notes_section

[Anonymous]

I am also so interested in cooking this! Watching avidly.

[Anonymous]

Check out Najmieh Batmanglij's cookbooks. She is an authority on Persian cuisine and lives in the area - I heard she has recently collaborated on a restaurant in NoVA too.