Duck Fesenjan is a rich and deeply flavourful stew made with tender duck cooked in a thick sauce of ground walnuts and pomegranate. This traditional dish is known for its perfect balance of sweet and sour flavours, creating a unique and unforgettable taste. The rich texture of the walnut sauce complements the juicy duck beautifully.
Duck Fesenjan:
This comforting stew is slow-cooked to allow the flavors to develop fully. The combination of nutty walnuts and tangy pomegranate creates a deep, complex sauce that coats the duck perfectly. Duck is often served with steamed rice for a complete and satisfying meal.Duck Fesenjan is a classic dish from Iran, where it is considered a special-occasion meal and an important part of traditional cuisine.
History:
Fesenjan is an ancient dish that dates back to the time of the Persian Empire. It originated in northern Iran where walnuts and pomegranates grow abundantly.The dish became popular in royal kitchens and later spread throughout the country. One of the important regions known for Fesenjan is Gilan Province, where traditional recipes are still prepared.Over centuries, cooks developed variations using chicken, duck, or lamb.
Subscribe to our youtube channel Kitchenpedia for more delicious recipes and hit the like button if you enjoyed this youtubevideo. Share it with your friends and Family.
Rich and Luxurious Duck Fesenjan – Persian Duck Stew
Ingredients
- 1 whole duck (cut into pieces)
- 2 cups ground walnuts
- 2 cups pomegranate juice
- 1 onion (chopped)
- 3 tbsp pomegranate molasses
- 2 tbsp oil
- 1 tsp turmeric
- 1 tsp cinnamon
- Salt to taste
Instructions
- Heat oil in a pot Brown duck pieces Remove and set aside.
- Cook chopped onion until soft Add turmeric Stir well.
- Add ground walnuts Add pomegranate juice Stir and simmer.
- Add duck to sauce Add pomegranate molasses Simmer 1.5–2 hours.
- Serve hot with rice Garnish with pomegranate.
Notes
- Slow cooking improves flavour.
- Use fresh walnuts.
- Stir occasionally.
- Thick sauce is ideal.
- Adjust sweetness.
- Remove excess fat.
- Use quality duck.
- Serve warm.
Tips for Duck Fesenjan:
- Toast walnuts for deeper flavor.
- Add sugar if too sour.
- Cook on low heat.
- Skim fat from surface.
- Use homemade stock.
- Let rest before serving.
- Use fresh pomegranate.
- Stir gently.
FAQs for Duck Fesenjan:
1. Can I use chicken instead of duck?
Yes, chicken is a common substitute.
2. What does Fesenjan taste like?
Sweet, sour, and nutty.
3. Can it be frozen?
Yes, up to 3 months.
4. Why is my sauce thin?
Cook longer to thicken.
5. What rice goes best?
Steamed basmati rice.
Conclusion:
Duck Fesenjan is a luxurious Persian dish that combines tender duck with a rich walnut and pomegranate sauce. The unique balance of flavors makes it one of the most special traditional stews.Perfect for celebrations or special dinners, Duck offers a taste of authentic Persian cuisine.