Fesenjoon (Persian Duck And Pomegranate Stew)
- 20m Prep Time
- 3h Cook Time
- 3h Ready In
6 servings Fesenjoon is a Persian stew, or khoresh, of duck in a tangy sauce redolent of pomegranate molasses and toasted walnuts. This dish is often made with chicken instead of duck. Substitute 3 pounds chicken leg quarters or bone-in chicken thighs for the duck (remove the skin and any excess fat). Braise the chicken until tender, about 40 minutes.
Ingredients
- 2 cups walnuts
- 4 tablespoons (½ stick) butter
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1 ¾ cup pomegranate molasses, store-bought or homemade (opens in new tab)
- 4 cups chicken stock or broth or water
- 2 tablespoons sugar or honey
- 1 teaspoon ground turmeric
- 3 pounds duck legs (about 6 large legs), skin and excess fat removed
- Cooked white basmati rice
- Pomegranate seeds
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 cups walnuts
- 4 tablespoons (½ stick) butter
- 1 large onion, thinly sliced
- 1 teaspoon salt
- 1 ¾ cup pomegranate molasses, store-bought or homemade
- 4 cups chicken stock or broth or water
- 2 tablespoons sugar or honey
- 1 teaspoon ground turmeric
- 3 pounds duck legs (about 6 large legs), skin and excess fat removed
- Cooked white basmati rice
- Pomegranate seeds
Let's Cook
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Step 1.
Preheat the oven to 350°F. Spread out on a baking sheet: 2 cups walnuts
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Step 2.
Toast the nuts until well browned, 12 to 16 minutes. Let cool, then transfer to a food processor and pulse until very finely ground. Melt in a large skillet or Dutch oven over medium heat: 4 tablespoons (½ stick) butter
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Step 3.
Add and cook, stirring frequently, until the onions are very soft and brown, about 15 minutes: 1 large onion, thinly sliced; 1 teaspoon salt
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Step 4.
Stir in the ground walnuts along with: ¾ cup pomegranate molasses, store-bought or homemade; 4 cups chicken stock or broth or water; 2 tablespoons sugar or honey; 1 teaspoon ground turmeric
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Step 5.
Bring to a boil, then reduce the heat to low, cover, and simmer, stirring occasionally, for 1 hour. This prolonged simmering period allows the flavors of the sauce to meld and draws out the oil in the walnuts.
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Step 6.
Add: 3 pounds duck legs (about 6 large legs), skin and excess fat removed
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Step 7.
Bring back to a simmer, cover, and cook very slowly until the duck is very tender, about 2 hours. Remove the duck from the sauce and tent with foil to keep warm. Increase the heat to high and boil the sauce until reduced and thickened, 10 to 15 minutes. Taste the sauce and add salt as needed. Serve the duck and sauce over: Cooked white basmati rice
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Step 8.
Garnish with: Pomegranate seeds