Duck Fesenjan (persian Pomegranate And Walnut Stew)
  1. Bloom the saffron in ¼ cup water

  2. Dice the onion finely

  3. Toast and grind the walnuts

  4. Sear the duck leg quarters until browned

  5. Add the diced onion and cook until softened

  6. Add the walnuts, pomegranate molasses, dates, turmeric, black pepper, and cinnamon stick

  7. Pour in 2 cups water and the bloomed saffron with its water

  8. Simmer until the duck is pull-apart tender

  9. Season with salt and optional sugar to taste

  10. Garnish with pomegranate seeds before serving

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🥘Stew

CuisinePersian

Occasions🍽️Dinner Party🎉Special Occasion

Season🍂Fall

DifficultyMedium ⏰ 2h

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