Fesenjoon is terrific example of a Persian stew that freezes very well. You can make a large batch and freeze it until you are ready to serve it. This helps with any party planning you might need to do in order to work ahead of a big dinner party. Persian stews taste even better the longer it sits. So even cooking fesenjan a few days before you plan on serving it means that your stew will taste even better. I definitely do not recommend freezing cooking rice. Rice does not hold up well once frozen, thawed and reheated.