Fesenjan, Persian Walnut and Pomegranate Stew

Name: Fesenjan, Persian Walnut and Pomegranate Stew
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Cuisine: Middle Eastern
Ingredients: 1 tablespoon duck fat or clarified butter; 3 pounds duck legs ((or chicken legs)); 1 large onion, (chopped (about 3 cups)); 1/2 cup pomegranate molasses ((see above for substitutes)); 2 cups walnut halves, toasted and finely ground ((about 1/3 pound)); 2 cups duck stock ((or chicken stock)); 1/4 teaspoon saffron, ((optional)); 1/4 teaspoon cinnamon; 1/2 teaspoon nutmeg; 1 teaspoon ground black pepper; Pomegranate seeds for garnish ((optional)); 3 tablespoons chopped parsley, (for garnish)

Instructions

Prep:25minCook:3h

This dish is normally done with duck or chicken legs, but you can use goose, pheasant, or turkey, too. Pomegranate molasses can be found in specialty store and Whole Foods, or online. Barring that, try using cranberry juice, which will get you close.

Updated at: Mon, 23 Dec 2024 11:59:38 GMT