Fesenjoon (Fesenjān)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
1 hr 45 mins
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Total Time
1 hr 55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Persian
Fesenjoon (Fesenjān)
Description
Fesenjoon (Fesenjān) showcases duck breast cooked in a walnut-based sauce enriched with pomegranate molasses and seasoned with turmeric and pepper. After frying the duck to a golden brown, the stew forms from finely chopped fried onions blended with ground walnuts and spices. Adding water and simmering the mixture allows the walnut oils to emerge, thickening the sauce while tenderizing the meat. The combination yields a luscious, slightly sweet, and tangy stew with a nutty texture. The technique highlights the gradual melding of ingredients for a harmonious dish.
The stew is best served hot, allowing the flavors to shine alongside rice or flatbread. The thick sauce clings to the meat, making every bite flavorful and satisfying. This dish can be adapted by using various poultry cuts or meats as preferred, though duck offers a rich, traditional touch. It’s suitable as a main course for meals where a hearty, spiced stew is desired.
The recipe involves careful frying of onions to bring out sweetness, and grinding walnuts finely to integrate fully into the sauce. The use of pomegranate molasses adds a key sour-sweet element to balance the richness of the nuts and meat. Simmering uncovered helps the sauce thicken and the flavors intensify. No additional storage or reheating notes were provided.
Ingredients
- 1 kg duck breast
- 300 g walnuts
- 2 onion medium
- 6 tbsp pomegranate molasses
- 4 tbsp vegetable oil
- 1 tsp Turmeric
- 1/2 tsp black pepper
- 3 tbsp sugar
- 1/2 l water
- salt
Instructions
How to Prep the ingredients:
- I used two duck breasts and four legs for my Fesenjoon stew. However, you can use any part of any poultry or meat you like. Fry the poultry or meat from each side in the hot vegetable oil until golden brown.
- Remove from the pan and set aside for later.
- Finely chop the onions and gently fry them in a shallow pan with a lid (which you’ll need later).
- Fry them for about 10 minutes in the same oil over low to medium heat, until translucent.
- In the meantime, transfer the walnuts into a food processor and process them into fine crumbs.
How to Cook the Fesenjoon:
- Add the walnut crumbs to the onions and combine them.
- Also add approx. 2 cups (0.5l) of freshly boiled water, turmeric, and black pepper and give it another stir. Bring it to boil, then reduce the heat to medium.
- Submerge the duck or other meat/poultry into the stew und put on the lid. Let them simmer over medium heat until the walnut oil starts to appear on the surface of the stew. This may take 30 minutes, or more.
- You can now add the pomegranate molasses to the stew. The one I use is very thick and concentrated. I had to mix it with a little hot water to liquify it, so it would dissolve in the stew more easily.
- Put the lid back on and let your Fesenjoon stew simmer until the poultry or meat is cooked tender. With duck this should take another 50 to 60 minutes.
- About 40 minutes towards the end, start preparing your rice.
How to Adjust the Sweetness to your Liking:
- Season with salt, and sugar if you like to go for the sweet and sour version.
- I added 3 tbsp sugar this time but how much you want to use really depends on your personal preference. I recommend adding a bit, stirring and tasting until the balance between the sourness of the pomegranate molasses and the sweetness from the sugar tastes to your liking.
- Once the poultry or meat is nice and tender, serve the Fesenjoon stew with rice. You can decorate it with pomegranate seeds to add some more colour to it. Enjoy!
Notes
User Reviews
Overall Rating
4.9
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