Fesenjan

Fesenjān is a sweet and sour Iranian stew (a khoresh) from Northern Iran. The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. It is typically served over rice in the Iranian manner. Like other khoresh stews served over rice, fesenjan is common also to Iraqi cuisine. As a festive dish for special occasions, it has become part of Jewish Rosh Hashannah celebrations. Even though the typology of Jewish ethnic cuisines is imprecise. In Azerbaijan, where it called fisincan plov, the stew is made with lamb meatballs instead of poultry. Fesenjān is flavored with pomegranate paste and ground walnuts (see bazha) and spices like turmeric, cinnamon, orange peel, cardamom, and rosebud. It is traditionally made with eggplant and poultry (duck or chicken). Fesenjān can also be made using balls of ground meat or chunks of lamb. Depending on the recipe, it can have a sweet or sour taste. Fesenjān is served with Iranian white or yellow rice (polo or chelo). If the pomegranate sauce comes out too sour, sugar and fried onions may be added to sweeten it. Sometimes, a hot iron is applied to cause oxidation and darken the sauce's color.

Source: Wikipedia