Khoreshte Fesenjan
Serves 1
Directions
- 1Dice the large onion.
- 2Dice the large onion.
- 3Dice the large onion.
- 4Add the diced onions to a pan.
- 5Add the diced onions to a pan.
- 6Add the diced onions to a pan.
- 7Add salt to the onions in the pan.
- 8Add salt to the onions in the pan.
- 9Add salt to the onions in the pan.
- 10Cook the onions in the pan until golden.
- 11Cook the onions in the pan until golden.
- 12Cook the onions in the pan until golden.
- 13Add walnuts to a food processor.
- 14Add walnuts to a food processor.
- 15Add walnuts to a food processor.
- 16Blend the walnuts until they form a paste.
- 17Blend the walnuts until they form a paste.
- 18Blend the walnuts until they form a paste.
- 19Add the walnut paste to the pan with the onions.
- 20Add the walnut paste to the pan with the onions.
- 21Add the walnut paste to the pan with the onions.
- 22Stir the walnuts with onions and turmeric until fried down.
- 23Stir the walnuts with onions and turmeric until fried down.
- 24Stir the walnuts with onions and turmeric until fried down.
- 25Add water to the pan.
- 26Add water to the pan.
- 27Add water to the pan.
- 28Add Medjool dates to a blender.
- 29Add Medjool dates to a blender.
- 30Add Medjool dates to a blender.
- 31Blend the dates with water.
- 32Blend the dates with water.
- 33Blend the dates with water.
- 34Pour the date mixture into the pan.
- 35Pour the date mixture into the pan.
- 36Pour the date mixture into the pan.
- 37Add pomegranate molasses to the pan.
- 38Add pomegranate molasses to the pan.
- 39Add pomegranate molasses to the pan.
- 40Stir the stew to combine the ingredients and let it simmer.
- 41Stir the stew to combine the ingredients and let it simmer.
- 42Stir the stew to combine the ingredients and let it simmer.
- 43Season duck leg quarters with salt.
- 44Season duck leg quarters with salt.
- 45Season duck leg quarters with salt.
- 46Place the duck leg quarters in a pan to sear.
- 47Place the duck leg quarters in a pan to sear.
- 48Place the duck leg quarters in a pan to sear.
- 49Sear the duck until golden and crispy.
- 50Sear the duck until golden and crispy.
- 51Sear the duck until golden and crispy.
- 52Transfer the seared duck to the stew.
- 53Transfer the seared duck to the stew.
- 54Transfer the seared duck to the stew.
- 55Add a cinnamon stick to the stew with the duck.
- 56Add a cinnamon stick to the stew with the duck.
- 57Add a cinnamon stick to the stew with the duck.
- 58Cover the stew and let it simmer until the duck is tender.
- 59Cover the stew and let it simmer until the duck is tender.
- 60Cover the stew and let it simmer until the duck is tender.
- 61Wash basmati rice thoroughly.
- 62Wash basmati rice thoroughly.
- 63Wash basmati rice thoroughly.
- 64Cook the basmati rice in boiling water.
- 65Cook the basmati rice in boiling water.
- 66Cook the basmati rice in boiling water.
- 67Strain the cooked rice to get fluffy rice.
- 68Strain the cooked rice to get fluffy rice.
- 69Strain the cooked rice to get fluffy rice.
- 70Grind saffron in a mortar and pestle.
- 71Grind saffron in a mortar and pestle.
- 72Grind saffron in a mortar and pestle.
- 73Slowly combine the ground saffron with warm water.
- 74Slowly combine the ground saffron with warm water.
- 75Slowly combine the ground saffron with warm water.
- 76Add duck fat to a pan.
- 77Add duck fat to a pan.
- 78Add duck fat to a pan.
- 79Add the fluffy rice to the pan.
- 80Add the fluffy rice to the pan.
- 81Add the fluffy rice to the pan.
- 82Drizzle the saffron water over the rice.
- 83Drizzle the saffron water over the rice.
- 84Drizzle the saffron water over the rice.
- 85Cover the rice and cook until it forms a hot and steamy tahdig.
- 86Cover the rice and cook until it forms a hot and steamy tahdig.
- 87Cover the rice and cook until it forms a hot and steamy tahdig.
- 88Uncover the stew (khoreshte fesenjan) when ready.
- 89Uncover the stew (khoreshte fesenjan) when ready.
- 90Uncover the stew (khoreshte fesenjan) when ready.
- 91Plate the khoreshte fesenjan with the duck and rice.
- 92Plate the khoreshte fesenjan with the duck and rice.
- 93Plate the khoreshte fesenjan with the duck and rice.
- 94Garnish with pomegranate seeds.
- 95Garnish with pomegranate seeds.
- 96Garnish with pomegranate seeds.
- 97Add a piece of tahdig next to the rice and stew.
- 98Add a piece of tahdig next to the rice and stew.
- 99Add a piece of tahdig next to the rice and stew.
Ingredients
- 1 large onion
- 1 large onion
- 1 large onion
- 3 Medjool dates
- 3 Medjool dates
- 3 Medjool dates
- 5 oz walnuts
- 5 oz walnuts
- 5 oz walnuts
- 1 pinch saffron
- 1 pinch saffron
- 1 pinch saffron
- 0.25 cup water (for blooming saffron)
- 0.25 cup water (for blooming saffron)
- 0.25 cup water (for blooming saffron)
- 0.5 teaspoon turmeric
- 0.5 teaspoon turmeric
- 0.5 teaspoon turmeric
- 0.5 teaspoon black pepper
- 0.5 teaspoon black pepper
- 0.5 teaspoon black pepper
- 0.33 cup pomegranate molasses
- 0.33 cup pomegranate molasses
- 0.33 cup pomegranate molasses
- 2 duck leg quarters
- 2 duck leg quarters
- 2 duck leg quarters
- 1 cinnamon stick
- 1 cinnamon stick
- 1 cinnamon stick
- 2 cups water
- 2 cups water
- 2 cups water
- to taste Salt
- to taste Salt
- to taste Salt
- to garnish Pomegranate seeds
- to garnish Pomegranate seeds
- to garnish Pomegranate seeds
- to taste sugar
- to taste sugar
- to taste sugar
- basmati rice
- basmati rice
- basmati rice
- duck fat
- duck fat
- duck fat
Equipment
panfood processorblendermortar and pestlecolander
Tips
- You fry down walnuts with onions and turmeric to unlock their nuttiness.
- Dates are used for extra complexity for sweetness, a trick learned from mom.
- Pomegranate molasses adds fruity sourness.
- Wash basmati rice thoroughly.
- To make "tahdig" cook the fluffy rice with duck fat on a hot pan until it becomes hot and steamy.