Fry down walnuts with diced onions and turmeric to unlock their nuttiness and sweetness
Add medjool dates for complexity and sweetness
Add pomegranate molasses to the walnut and onion mixture for fruity sourness
Let the mixture simmer
In a separate step, prepare the duck leg quarters until golden and toasty
Add the duck to the walnut and pomegranate mixture with cinnamon stick and 2 cups water
Simmer until the duck is nice and tender and pull-apart tender
Season with salt to taste and optional sugar if needed
Bloom saffron in ¼ cup warm water
Plate the khoresht fesenjan with pomegranate seeds as garnish
