Fesenjan, Persian Walnut and Pomegranate Stew
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs
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Total Time
3 hrs 25 mins
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Servings
6 servings
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Calories
678 kcal
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Course
Main Course, Lunch
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Cuisine
Persian
Fesenjan, Persian Walnut and Pomegranate Stew
Description
This traditional Fesenjan recipe begins by seasoning duck legs, followed by gently browning them in duck fat to render fat and develop color. Onions are sautéed until translucent, then the duck is returned skin-side up into the pan. Duck stock is added to cover, and the stew is simmered gently for an hour. Ground toasted walnuts and pomegranate molasses are incorporated with spices such as cinnamon, nutmeg, and black pepper. The mixture is cooked on low heat, stirring periodically to prevent walnuts from sticking, until the meat is tender and the sauce thick but not pasty. Optional saffron adds a fragrant touch. Garnished with pomegranate seeds and chopped parsley, the stew is traditionally served with saffron rice.
The resulting dish balances the rich, fatty duck meat with a tangy and nutty sauce that combines sweetness and spice elegantly. The texture is thick and creamy from the walnuts, contrasting with tender meat.
Fesenjan keeps well for several days refrigerated but does not freeze well. It is versatile enough to use chicken legs as a substitute, which require less cooking time.
For deeper red color, grated raw beet can be added near the end of cooking without altering the flavor substantially. If pomegranate molasses is unavailable, cranberry juice can substitute.
Ingredients
- 1 tablespoon duck fat or clarified butter
- 3 pounds duck legs (or chicken legs)
- 1 onion chopped (about 3 cups, large
- 1/2 cup pomegranate molasses (see above for substitutes)
- 2 cups walnut about 1/3 pound, halves, toasted and finely ground
- 2 cups duck stock (or chicken stock)
- 1/4 teaspoon saffron optional
- 1/4 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper ground
- pomegranate seeds optional, for garnish
- 3 tablespoons parsley for garnish, chopped
Instructions
- If the duck is fat, pierce the skin of the legs all over with a needle or the sharp point of a knife; do not pierce the meat. For most wild ducks you won't need to do this. Salt well and set aside.
- In a large sauté pan, heat the tablespoon of duck fat over medium-low heat. Add the duck legs, skin side down and brown slowly, rendering the fat. Remove the legs as they brown and set aside.
- Add the chopped onion and sauté until translucent. Return the duck legs to the pan, skin side up. Add enough duck stock, cover and simmer gently for 1 hour.
- Stir in the ground walnuts, pomegranate molasses and the spices. Cover and cook over very low heat until the meat is tender, stirring every 20 minutes or so to keep the walnuts from sticking to the bottom of the pan. Turn off the heat and add more stock or salt to taste. You want the stew to be very thick, but not pasty.
- Garnish with pomegranate seeds and parsley and serve with rice.
Notes
- To deepen the stew's red color, add 1/2 to 1 cup grated raw red beet about 30 minutes before serving; this mainly affects color, not flavor.
- Duck legs may require 90 minutes to more than 3 hours of slow cooking until tender; chicken legs take about 90 minutes.
- If pomegranate molasses isn't available, use an equal amount of cranberry juice as a substitute.
- Serve the stew with Persian saffron rice for an authentic pairing.
- Store leftovers in the fridge for a few days; freezing is not recommended as it affects the stew's texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 17g | 6% |
| Protein | 50g | 100% |
| Fat | 46g | 71% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 22g | 129% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 185mg | 62% |
| Sodium | 199mg | 8% |
| Potassium | 283mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 7mg | 8% |
| Calcium | 67mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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