🍽️Stew

Slow-Braised Duck Fesenjan (Khoresht-e Fesenjan ba Morgabi)

Name: Slow-Braised Duck Fesenjan (Khoresht-e Fesenjan ba Morgabi)
Prep time: 45 min
Cook time: 45 min
Total time: 90 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1 whole duck, cleaned and cut into serving pieces; 1 kg walnuts, very finely ground into a paste; 3–4 tablespoons sour pomegranate molasses or plum sauce; 1 large onion, finely chopped; 3–4 eggplants, sliced and fried (optional); Aromatic herbs (such as jungle cress, mint, coriander, or angelica), 2–3 stalks each, finely chopped; Salt, to taste; Black pepper, to taste; Oil, as needed; Turmeric powder, optional; Ground cinnamon, optional

"Experience the pinnacle of Persian haute cuisine with this luxuriously dark, velvet-smooth walnut and pomegranate braise featuring tender, slow-cooked duck."

Prep:45 min

Cook:45 min

LevelHard

Analyzing...

● Ingredients

1 whole duck, cleaned and cut into serving pieces
1 kg walnuts, very finely ground into a paste
3–4 tablespoons sour pomegranate molasses or plum sauce
1 large onion, finely chopped
3–4 eggplants, sliced and fried (optional)
Aromatic herbs (such as jungle cress, mint, coriander, or angelica), 2–3 stalks each, finely chopped
Salt, to taste
Black pepper, to taste
Oil, as needed
Turmeric powder, optional
Ground cinnamon, optional

🌱 Gluten-Free🌱 Dairy-Free🌱 High-Protein🌱 Traditional Persian⚡ Hard

❤️Health62%

😋Taste98%

🥳Joy94%

👨‍🍳Difficulty75/100

📜 The Story

Fesenjan originates from the lush Gilan province in Northern Iran, a region historically celebrated for its wild waterfowl and abundant pomegranate groves. Originally a festive dish reserved for the aristocracy, this 'king of stews' showcases the ancient Persian technique of slow-emulsifying walnut oils with tart fruit reductions.

🧬 Flavor DNA

🍋Sour

9/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

3/10

🍄umami

9/10

☕Bitter

2/10

✨ Sensory Profile

"A velvety, midnight-dark sauce that coats the palate with the earthy richness of rendered walnuts and the sharp, bright tang of pomegranate. The duck falls away from the bone at the slightest touch, releasing an aroma of toasted nuts and fresh, cooling herbs that cuts through the luxurious depth of the stew."

Chef's Mastery

💡

The Secret

To maximize the 'roghan-andakhtan' (the rising of the walnut oil), occasionally add two or three ice cubes to the simmering pot; the temperature shock encourages the ground walnuts to release their natural oils for a glossier finish.

⚠️

Avoid This

Rushing the walnut grinding process; if the walnuts aren't processed into a fine, oily paste, the stew will have a gritty texture rather than its signature silkiness.

❄️

Storage

Like most Persian stews, the flavors deepen over time; it can be refrigerated for up to 4 days or frozen for up to 3 months.

Instructions

Grind the walnuts until they form a very smooth, oily paste. Proper grinding is essential for achieving the stew’s signature richness and dark color.

Heat a small amount of oil in a heavy-bottomed pot over medium heat. Sauté the chopped onion until golden, soft, and aromatic.

Add the ground walnuts to the onions and stir gently for 1–2 minutes. Add the duck pieces, a pinch of turmeric if using, and 3–4 glasses of cold water. Stir carefully to combine.

Reduce the heat to very low, cover partially, and simmer slowly for 5–6 hours. Stir occasionally to prevent sticking. The duck should become very tender, and walnut oil will gradually rise to the surface.

Dissolve the pomegranate molasses or plum sauce in a little cold water, then stir it into the stew. Season with salt and black pepper to taste.

During the final 30–40 minutes of cooking, add the chopped herbs and the fried eggplants, if using. Allow the flavors to fully meld while maintaining a gentle simmer.

Remove from heat and let the stew rest for a few minutes. Serve hot with steamed Persian rice.