Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh).

[5] Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha)[6] and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud.

[6] The earliest known reference to fesenjān is in Mirza Ali-Akbar Khan Ashpazbashi's Sofra-ye at'ema from 1881, which lists ten different varieties of the dish: walnut (today the most common), almond, eggplant, kidney bean, quince, potato, carrot, pumpkin, fish, and yogurt.

[8] It is considered "a rich man's dish", which is referenced in the Persian expression "he behaves as if he has had partridge and fesenjān", meaning to show off or act pretentiously.

[8] In order to balance out this hotness, sometimes people will add coriander (a "cold" plant) to it; peeled pumpkin is also added for the same reason, as well as to act as a sugar substitute.