Khoresht-e Fesenjan (Persian Walnut & Pomegranate Stew)

Ingredients

• 1 large onion, finely diced
• 5 oz walnuts, finely ground
• 1/2 teaspoon turmeric
• 3 medjool dates, pitted
• 1/2 teaspoon black pepper
• 1/3 cup pomegranate molasses
• 1 pinch saffron
• 1/4 cup water (for blooming the saffron)
• 2 duck leg quarters (or chicken leg quarters)
• 1 cinnamon stick
• 2 cups water
• Salt, to taste
• Optional sugar, to taste
• Pomegranate seeds, to garnish

Directions

• Fry the ground walnuts with the diced onion and turmeric until fragrant and toasty, to unlock the nuttiness.
• Stir in the dates (for sweetness), black pepper, and pomegranate molasses for a fruity sourness.
• Bloom the saffron: grind the pinch of saffron, then slowly combine with 1/4 cup warm water. Add to the pot.
• Pour in 2 cups water, add the cinnamon stick, and let the stew simmer while you cook the protein.
• Separately, brown the duck (or chicken) leg quarters until golden and toasty.
• Add the browned duck to the stew and simmer, covered, until pull-apart tender.
• Season with salt, and a little sugar if you'd like more sweetness. It should be sweet and rich, balanced by the sour pomegranate.
• Serve over saffron basmati rice, garnished with fresh pomegranate seeds.

Fesenjan is the most unique of the Persian khoresht (stews) — a sweet, rich walnut and pomegranate stew. Chicken is most common; duck gives it an elevated feel. From Persian Taste Namibia on Instagram. Method transcribed from the video.