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In a pan, sauté the walnuts with the diced onions and turmeric to enhance their flavor.
Add the medjool dates to the mixture for added sweetness and depth.
Stir in the pomegranate molasses to introduce a fruity tang.
Sear the duck leg quarters in the pan until they are golden brown and crispy.
Once seared, add the duck to the stew along with the cinnamon stick and let it simmer until the meat is tender.
Rinse the basmati rice thoroughly and cook it in boiling water, then drain.
Grind the saffron and mix it with warm water to bloom.
Combine the saffron mixture with duck fat and the cooked rice to prepare the tadig.
Once the tadig is ready, reveal the crispy crust and serve the khoreshte fesenjan alongside it, garnished with pomegranate seeds.