Fesenjan

About This Recipe

Fesenjan is one of Iran's most sophisticated stews — duck or chicken is cooked in a rich sauce made from ground walnuts, pomegranate juice, and molasses. The result is complex and deeply flavorful — simultaneously sweet, tart, and nutty. It's a dish of celebration and special occasions, representing the refined side of Persian cuisine.

Ingredients

Serves 6

• 1 wholeduck, cut into pieces (or 800g chicken)
• 2 cupswalnuts, ground
• 1.5 cupspomegranate juice
• 2 tbsppomegranate molasses
• 1/4 cupoil
• 2 largeonions, diced
• 3 clovesgarlic, minced
• 1 tbspfresh ginger, grated
• 1 tspcinnamon
• 1 tspsalt
• 1/2 tspblack pepper
• 1.5 cupswater
• 2 tbsppomegranate seeds for garnish

Instructions

1. 1

   Brown duck

   Heat oil. Brown duck pieces on all sides, 10 minutes. Set aside.

2. 2

   Sauté aromatics

   Add onions to same pan and cook until golden, 10 minutes. Add garlic and ginger.

3. 3

   Add nuts

   Add ground walnuts and cook 2 minutes, stirring constantly.

4. 4

   Add liquid

   Add pomegranate juice, pomegranate molasses, cinnamon, salt, pepper, and water.

5. 5

   Braise

   Return duck to pan. Bring to boil, then reduce heat and simmer 60 minutes until duck is tender.

6. 6

   Serve

   Serve over saffron rice. Garnish with pomegranate seeds.

Variations

• •

  Use chicken instead of duck for less richness.

• •

  Add dried apricots for sweetness.

Storage

Refrigerate up to 3 days.

Frequently Asked Questions