A Bowl of Fesenjoon
5x7" / Unframed Print
$32.49
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A Bowl of Fesenjoon
$32.49
Materials
Fine Art Prints
Premium archival matte fine art paper, 200–230 gsm. Smooth, bright white surface with an instant-dry coating that resists fingerprints and smudging. Printed with archival inks for accurate color and high-contrast reproduction. FSC-certified sustainable paper.
Framed Prints
Solid wood frame, roughly 0.875″ wide, available in light, black, or white. Protected by shatterproof optical-grade acrylic — lighter and safer than glass, and it ships without risk of breakage. Dry-mounted to foam core with a kraft paper dust cover and hanging wire installed, ready to hang out of the box.
Production
Every piece is made to order. Nothing sits in a warehouse — your print is produced after you order it, at the facility closest to your address. That means it reaches you faster, travels less distance, and arrives with a smaller carbon footprint than something shipped from a single central location.
Fesenjoon laid out in flat mid-century poster style: a wide clay bowl of dark walnut sauce with four pieces of meat sitting in it and pomegranate seeds scattered over the surface, a plate of saffron rice behind, and the raw ingredients set out at the front, all against a sunburst of rays radiating out behind the bowl. FESENJOON runs across the top and فسنجان along the bottom.
- A bowl of near-black sauce, glossy, with ruby pomegranate seeds on top
- A small glass dish of pomegranate molasses with a spoon at the top left
- Saffron-topped rice on a green plate
- Shelled walnut halves, onion and a half pomegranate in the foreground
- Flat-leaf parsley at the right edge
- A warm cream and umber palette on a sunburst ground
The sauce is nothing but ground walnuts and pomegranate cooked down for hours until the oil comes out of the nuts and the whole thing turns from beige to almost black. Versions of it turn up in Safavid-era cookbooks, and in the north (Gilan and Mazandaran, where the walnuts and the pomegranates and the ducks all are) it is made with duck rather than chicken. Walnuts are garm in the Iranian hot-and-cold system, which is why the dish belongs to winter and to Yalda.
Perfect for:
- Kitchens and dining rooms
- Persian restaurants and cafés
- Anyone who waits all year for this dish
- Housewarming and food-lover gifts