It’s one of the ancient Persian foods dating back to Sassanid era. As part of a tradition, Khoresht Fesenjan was cooked in Nowruz ceremonies to celebrate the end of winter and the beginning of spring. This stew is one of the traditional Persian dishes cooked throughout Iran, but it’s originally from Mazandaran province, central north of the country.
Apart from an amazing taste, it’s a good-looking Iranian food, and that’s why it’s an integral item on the menu of almost every restaurant, party, or formal ceremony in Iran. In Persian, “tah” means “bottom” and “chin” means “arrange”. So, the reason for such naming is that you have to arrange the ingredients and layer them up from the bottom of a dish to prepare them for cooking.
Morassa Polo is one of the best options for serving in formal ceremonies or parties especially weddings. “Morassa” means “jeweled” and “polo” refers to the cooked rice. In fact, the use of colorful ingredients in this Persian food is the reason for such naming.