Comments

"We ate this for Afghanistan."

"I should mention that in the north of Iran it tastes sour as its made by pomegranate paste but in rest of Iran it usually tastes sweet since it also made by prune paste which taste different, I personally cant eat sweet one as I accustomed to north cuisine anyway its a matter of taste and up to you."

"Khoresh-e Fesenjān has various recipes depending on the region (mostly from regions where walnut is indigenous); It's currently more common variety is cooked with duck or chicken (the northen/Gīlānī version) but in the more central, regions it is commonly cooked with red meat. other ingredients are pomegranates Sirup (thickened pomegranates juice without additives) and spices. It is one of the oldest, indigenous Persian foods."

"very good"