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Khoresht Fesenjan
Refined Iranian stew made with tart pomegranate and ground walnuts with duck, sweet-tart and delicately spiced.
70 min4 servings380 kcalDifficulty: Medium
Ingredients
- 1200 g Farmhouse duck
- 200 g Shelled walnuts
- 400 ml Pomegranate juice
- 2 tbsp Pomegranate molasses
- 3 piece Yellow onions
- 4 clove Garlic
- 500 ml Poultry stock
- 1 tbsp Brown sugar
- 0.5 tsp Cinnamon
- 3 piece Cloves
- 0.25 tsp Saffron
- 0.5 tsp Ground cumin
- 1 tsp Salt
- 0.5 tsp Black pepper
Instructions
Step 1
Cut the duck into pieces and brown them in a Dutch oven
Step 2
Sauté the sliced onions and minced garlic, then remove
Step 3
Finely grind the walnuts with saffron and a little stock
Step 4
Add to the Dutch oven the cinnamon, cloves, cumin and ground walnuts
Step 5
Pour in the pomegranate juice, molasses and stock, add sugar and salt
Step 6
Cover and simmer for 30 minutes until the duck is tender
Step 7
Adjust the seasoning with a bit more sugar or molasses to taste