Khoresht-e Fesenjān or simply fesenjān is a dish in Persian cuisine. It is a thick, tart stew made from pomegranate juice and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken); but variants using balls of ground meat, ghormeh cut meat, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Persian white or yellow rice (called polo or chelo). Kabab Torsh is a traditional kebab from Gilan province in Iran. It is made with beef – usually sirloin or tenderloin – marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic. It is then cooked on skewers over charcoal. Traditionally, it is eaten with kateh (boiled rice) and a vast variety of Gilani side dishes.