Street food Fesenjan — the authentic version

The best Fesenjan I've ever had came from a street stall, not a restaurant. The subtly bitter and complex intensity was completely different — more direct and uncompromised. pomegranate molasses was used without hesitation, the way it should be.

Iranian cuisine has a 3000-year recorded history with influences on Arab, Turkish, and Central Asian cooking. The a Persian New Year nowruz celebration setting meant eating standing up or on a low stool, which is how this food is supposed to be encountered. fresh pomegranate juice was sold right next to it. Don't wait to find the 'right' restaurant. Find the street version first.