Serves 1
Directions
- 1Dice the large onion.
- 2Add the diced onions to a pan.
- 3Add salt to the onions in the pan.
- 4Cook the onions in the pan until golden.
- 5Add walnuts to a food processor.
- 6Blend the walnuts until they form a paste.
- 7Add the walnut paste to the pan with the onions.
- 8Stir the walnuts with onions and turmeric until fried down.
- 9Add water to the pan.
- 10Add Medjool dates to a blender.
- 11Blend the dates with water.
- 12Pour the date mixture into the pan.
- 13Add pomegranate molasses to the pan.
- 14Stir the stew to combine the ingredients and let it simmer.
- 15Season duck leg quarters with salt.
- 16Place the duck leg quarters in a pan to sear.
- 17Sear the duck until golden and crispy.
- 18Transfer the seared duck to the stew.
- 19Add a cinnamon stick to the stew with the duck.
- 20Cover the stew and let it simmer until the duck is tender.
- 21Wash basmati rice thoroughly.
- 22Cook the basmati rice in boiling water.
- 23Strain the cooked rice to get fluffy rice.
- 24Grind saffron in a mortar and pestle.
- 25Slowly combine the ground saffron with warm water.
- 26Add duck fat to a pan.
- 27Add the fluffy rice to the pan.
- 28Drizzle the saffron water over the rice.
- 29Cover the rice and cook until it forms a hot and steamy tahdig.
- 30Uncover the stew (khoreshte fesenjan) when ready.
- 31Plate the khoreshte fesenjan with the duck and rice.
- 32Garnish with pomegranate seeds.
- 33Add a piece of tahdig next to the rice and stew.
Ingredients
- 1 large onion
- 3 Medjool dates
- 5 oz walnuts
- 1 pinch saffron
- 0.25 cup water (for blooming saffron)
- 0.5 teaspoon turmeric
- 0.5 teaspoon black pepper
- 0.33 cup pomegranate molasses
- 2 duck leg quarters
- 1 cinnamon stick
- 2 cups water
- to taste Salt
- to garnish Pomegranate seeds
- to taste sugar
- basmati rice
- 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.
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