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Fesenjan

Name: Fesenjan
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 portions
Cuisine: iranienne
Ingredients: 1200 g Duck (pieces); 200 g Chopped walnuts; 300 ml Pomegranate juice; 300 g Basmati rice; 2 piece Onion; 2 clove Garlic; 2 tbsp Honey; 1 tbsp Pomegranate molasses; 400 ml Chicken broth; 1 stick Cinnamon stick; 3 piece Cloves; 1 tsp Turmeric; 3 tbsp Olive oil; à volonté Salt and pepper

A Persian sweet and savory stew featuring confit duck in a rich pomegranate and walnut sauce. A festive dish with balanced and complex flavors.

70 min4 servings580 kcalDifficulty: Medium

Ingredients

1200 g Duck (pieces)
200 g Chopped walnuts
300 ml Pomegranate juice
300 g Basmati rice
2 piece Onion
2 clove Garlic
2 tbsp Honey
1 tbsp Pomegranate molasses
400 ml Chicken broth
1 stick Cinnamon stick
3 piece Cloves
1 tsp Turmeric
3 tbsp Olive oil
à volonté Salt and pepper

Instructions

Step 1
Sear the duck pieces in oil until golden brown.
Step 2
Remove the duck and sauté the chopped onions and garlic.
Step 3
Sprinkle with turmeric and stir for 1 minute.
Step 4
Add the chopped walnuts and cook for 2 minutes.
Step 5
Pour in the pomegranate juice, broth, honey, and pomegranate molasses.
Step 6
Add cinnamon stick, cloves, and the duck back to the pot.
Step 7
Cover and simmer for 40 minutes until the meat is tender.
Step 8
Cook the basmati rice separately according to package directions.
Step 9
Serve the fesenjan over a bed of basmati rice.

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