How to make Fesenjān (Fesenjoon) - A regal iranian Pomegranate and Walnut stew

duck

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is leaner and more widely available.

pomegranate molasses

🥗Healthier: fresh pomegranate juice

💰Cheaper: grape juice

Fresh juice offers a similar flavor profile.

walnuts

🥗Healthier: almonds

💰Cheaper: pecans

Almonds are often less expensive and provide a different nutty flavor.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric provides color and health benefits at a lower cost.

Break down the whole duck into four pieces: remove legs and breasts, detach the carcass, and keep the carcass and wingtips for stock.

Dice two onions into a medium or small dice.

Bloom saffron strands with a pinch of salt in a mortar, grind finely, then dissolve in 60 milliliters of hot water.

Toast 300 grams of walnuts in a cold pan for about 2 minutes, then process into a paste using a food processor.

In a large pot, add duck skin side down and render the fat over medium heat for at least 10 minutes until crispy, then flip and cook for another 5 minutes.

Remove duck pieces and set aside; add chopped onions to the pot and sauté in the duck fat for a couple of minutes until softened.

Add 1 teaspoon of ground turmeric and mix with the onions, sauté for an additional 4 to 6 minutes until fully cooked.

Deglaze the pot with a small amount of water, then add the walnut paste and mix thoroughly, cooking for about 5 more minutes until oils seep out.

Stir in 1 tablespoon of tomato paste (optional) and 60 milliliters of pomegranate molasses, cooking for a couple of minutes until glossy.

Add 2 teaspoons of salt, 3/4 teaspoon of black pepper, and 1/2 teaspoon of cinnamon, followed by the saffron water.

Pour in 1 liter of duck stock, stir until well combined, then add the duck back into the pot.

Bring to a light simmer, then reduce heat to very low, cover, and simmer for 2 hours.

After 2 hours, remove the duck and let the sauce reduce for another hour.

Reheat the duck in the sauce, skim off excess fat, and serve garnished with pomegranate seeds and parsley alongside steamed basmati rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens