5 from 26 votes
Fesenjan, Persian Walnut and Pomegranate Stew
Fesenjan is a Persian stew featuring duck or chicken legs simmered in toasted ground walnuts and pomegranate molasses, with warm spices like cinnamon, nutmeg, and black pepper. The dish has a thick, rich sauce combining nutty and tart flavors, finished with aromatic saffron if desired. The slow cooking renders tender, richly flavored meat and a deeply savory and sweet stew often served with rice.
Prep Time
25 mins
Cook Time
3 hrs
Total Time
3 hrs 25 mins
Servings:
6
servings
Calories:
678 kcal
Course:
Main Course, Lunch
Cuisine:
Persian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 678
% 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.