Persian Fesenjan

Parvaneh posted 04-21-98

Persian Fesenjan

1/4 c. vegetable oil
2 medium onions, sliced
1/2 t. turmeric
3 1/2 c. shelled walnuts, pulverized
4 c. water
2 t. salt
black pepper to taste
4-5 lb duck or chicken, quartered and fat removed
1/4 c. pomegranate syrup
1/3 c. lemon juice
1/4 c. sugar

In a heavy skillet heat the oil and add the onions and turmeric. Stir until light brown. Transfer to a heavy 6 qt casserole.

Add the walnuts, water, salt and pepper to the onions. Stir until blended. Bring to a boil then simmer 20 minutes.

Using the leftover oil in the skillet, brown the duck, then transfer the duck to the simmering walnut mixture. Coat evenly and bring to a boil. Reduce to low heat and simmer 1 1/2 hrs.

Skim as much fat as possible from the sauce.

Combine the pomegranate syrup, lemon and sugar. Add them to the sauce and simmer 30 minutes longer.

To serve place the duck on a platter with some of the sauce. Put the remaining sauce in a gravy boat and serve with rice (preferably basmati). Serves:4

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