Ingredients:<\/span><\/p>\n 2-3 Tbs Vegetable oil Instructions:<\/span><\/p>\n Pan fry the onions until golden and crispy. This will take 10-15 minutes if not longer.<\/span><\/p>\n While the onions are cooking, add walnuts to a food processor and puree. Add the water and blend until it becomes a uniform light beige colour. Don\u2019t worry about mixing too long \u2013 you want this to be a super smooth paste.<\/span><\/p>\n In a large stock pot, arrange your duck legs and spread over the golden onions. Then spoon over the walnut mixture, and finally add your pomegranate syrup\/concentrate. Add salt and pepper to taste.<\/span><\/p>\n Bring to a boil, being very careful not to burn the pomegranate syrup, then reduce heat to medium low, cover, and simmer for 15 minutes.<\/span><\/p>\n Reduce heat to low and simmer for another hour and 15 minutes, stirring every 15 minutes or so to prevent anything sticking and burning.<\/span><\/p>\n Your fesunjoon is done when the duck is falling off the bone and the sauce has melted into one glorious taste explosion with the sweet\/sour pomegranate and the rich walnut flavours balancing each other perfectly.<\/span><\/p>\n Serve over rice with a side of yoghurt, drizzle with walnut oil and sprinkle over a handful of whole pomegranate seeds. Prepare to be sent to taste bud heaven!<\/span><\/p>\n Accompaniments:<\/strong><\/p>\n Saffron Tahdeeg<\/span> Wash your rice thoroughly. If you have plenty of time, soak it for half an hour before cooking.<\/span><\/p>\n Combine all ingredients in a non-stick pot, the broader the base the better.<\/span><\/p>\n Cover and bring to a boil, then drop to your lowest flame. <\/span><\/p>\n Cook on low for ~45 minutes or until the bottom of the rice is golden brown.<\/span><\/p>\n When finished, spoon out as much rice as you can into a bowl, then hold a plate over the pot and turn it over. A stunningly beautiful basket of golden crispy rice (tahdeeg) should reward your patience.<\/span><\/p>\n Mast-o-khiar<\/span> Grate your cucumber as finely as possible, put it in a sieve and drain for as much time as you have. The drier the better.<\/span><\/p>\n Mix cucumber, yoghurt, finely chopped mint leaves and celery salt. <\/span><\/p>\n Enjoy!<\/span><\/p>\n Source:<\/span> Adapted from <\/span>https:\/\/persianmama.com\/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan<\/span><\/a> with help and advice from my in-laws<\/span><\/p>\n Name: Elizabeth Taeed Class Year: 2009 Country of Residence: Portugal Why is this recipe great? What\u2019s its backstory? My husband is half Persian and raised in the Bahai faith, and … Continue reading Fesenjoon (Persian Pomegranate & Walnut Stew)<\/span>
\n2 yellow onions, thinly sliced
\n1-1.25 cups Pomegranate concentrate (the sweet version is better). If you can\u2019t find this (it\u2019s not common!) you can buy ~2 litres of pomegranate juice (from concentrate is okay, but make sure there\u2019s no added sugar) and boil it down until you have a glossy syrup.
\n2-2.5 cups walnuts
\n\u00bc cup cold water
\n1kg duck legs
\nWalnut oil (optional)
\nSalt and pepper to taste<\/p>\n
\n2 cups Basmati rice
\n3 cups water
\nGenerous salt and vegetable oil
\nPinch of saffron<\/p>\n
\n1.5 cups Thick Greek yoghurt
\n1 cucumber
\nHandful of mint leaves (dried mint will also do)
\nPinch of celery salt<\/p>\n![\"\"](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2021\/03\/Elizabeth-Taeed-Persian-Mama_fesenjan-Stew-300x200.jpg\")
<\/p>\n![\"\"](\"http:\/\/new.alumnae.mtholyoke.edu\/europe\/files\/2021\/03\/Elizabeth-Taeed-Tahdeeg-Crispy-Rice-169x300.jpg\")
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