Iran - Persian Khurash-i-Fasanjan (Fesenjan) Duck and Pomegranate Stew

[Olga Drozd]

Iran - Persian Khurash-i-Fasanjan (Fesenjan)

Serves fesenjan with chelou, a buttered steamed rice.  It is a rich preparation, so a plain rice is the accompaniment.  It is important when you are carving up the duck into pieces that you remove as much fat as possible.  Remove the skin too, except from the breasts.  The stew can also be made with chicken, lamb, or meatballs in place of the duck.  The pomegranate juice and pomegranate molasses can be found in Middle Eastern markets and some supermarkets.

1 1/2 cups ground walnuts
4 to 5 pound duck, skinned (except for the breast), trimmed of excess fat, and cut into serving pieces
2 large onions, grated (divided)
1/4 cup extra virgin olive oil or unsalted butter
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper to taste
2 cups pomegranate juice
3 Tablespoons sugar
1/2 teaspoon saffron threads, crumbled and steeped in 2 Tablespoons water
1/4 cup plus 1 Tablespoon pomegranate molasses
2 Tablespoons fresh lemon juice

In a large, dry skillet, cook the ground walnuts over medium heat until it looks a little browner and smells vaguely like popcorn, about 6 minutes. Transfer to a plate and set aside.

Put the duck in the skillet with half of the grated onions and turn the heat to medium high.  Once the duck is sizzling, reduce the heat to low and simmer, uncovered, until it turns color, about 15 minutes, turning occasionally.  You will not need any fat or liquid to do this because the duck will provide the fat and there is enough liquid in the grated onion.  Cover, reduce the heat to low, and simmer, continuing to turn the duck occasionally, until the meat is golden, firm, but tender, about 1 1/4 hours.  Remove the duck pieces and let them cool.  Once you can handle them, remove the meat from the bone.  Discard the bones and skin and any unmelted fat, but save the liquid in the skillet; there should be about 1 1/2 cups.

In a large casserole or Dutch oven, heat the olive oil over medium high heat, then cook the remaining grated onion until light golden, stirring, about 8 minutes.  Add the ground walnuts, cinnamon, and nutmeg and season with salt and pepper. Stir and add the pomgranate juice, the reserved duck liquid from the skillet, sugar, diluted saffron, pomegranate molasses, and lemon juice.  Bring to a gently boil, then reduce the heat to low.  Cover and simmer until dense and gravy-like, about 20 minutes.

Add the duck meat to the casserole and continue to simmer over low heat until bubbling gently and thick, about 30 minutes.  While the stew is simmering, make the rice.  When the stew is done, adjust the taste by adding sugar if the sauce is too sour or more pomegranate molasses if it is too sweet.  Check the seasoning and correct with salt and pepper if necessary.  Serve with the rice. Makes 4 to 6 servings.