Traditional Persian Fesenjan Cooked by a Village Mother | Authentic Pomegranate Stew

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is lower in fat and more affordable than duck.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds provide a similar texture with fewer calories.

pomegranate molasses

🥗Healthier: balsamic vinegar

💰Cheaper: red wine vinegar

Balsamic vinegar offers a sweet-tart flavor at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic, turmeric, and cinnamon; cook for 1-2 minutes until fragrant.

Add quail meat to the pot; brown on all sides for 5-7 minutes.

Pour in chicken stock and bring to a simmer.

Stir in ground walnuts and pomegranate molasses; mix well.

Season with salt, pepper, and sugar; adjust to taste.

Add bay leaves and lemon juice; cover and simmer for 30-40 minutes until meat is tender.

Remove bay leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens