I love rich food and I've come to love the mix of a rich sauce with meat over rice. You get this a lot with Thai curries, Indian Curries, Persian Korescht, and Afghan Quormas. This seems to be a very good format and economical too. Spices cost a lot but you don't need many and rice is cheap. Add meat of some sort and you have a great meal for a decent price. Living in the Pacific Northwest means that we have very limited selection of Persian restaurants and even when you do find one it's probably overpriced and low on quality. When I'm in Orange County I always eat at the Caspian Restaurant in Irvine not only for the environment but for the Fesanjoon.
Fesenjoon (slang for Khoresht-e Fesenjan) is a "stew" made up of a sauce from walnuts and pomegranate syrup/juice. It's wonderfully tart and deep. You add chicken and serve over Basmati rice. Not everyone likes it but it's one of my favorite things to eat.
I've eaten Fesenjoon at many restaurants and tried making it on many occasions. I've been somewhat successful but my Fesenjoon doesn't taste like the Caspians which is wonderfully smooth without being too sweet. Last week I ran across kshar.net, a site run by man determined to bring Persian culture to the masses. What brought me to his site was a three part series on Fesenjoon. His cooking style is a bit loose so you have to pay close attention to what he's doing to get similar results. He also doesn't argue about what SHOULD be, it's your food make it how you like it. He seems to be intent on letting a few ingredients talk as apposed to having many ingredients fighting for attention - I agree with this philosophy.