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Go Exotic This Festive Season With Persian Fesenjan Duck Stew


If you are looking for something different to serve on Christmas day, a little extoic yet still looking festive then you should really take a look at this Persian dish.

Fesenjan is Duck Stewed with Pomegranate and Walnuts, a fairly easy to cook recipe but does call for some unusual items that you might have to find online. Once served though, you can only impress with great flavours and that Christmassy look!

The recipe itself comes from Chef John of Foodwishes – Fesenjan (Duck Stewed with Pomegranate and Walnuts) – Better Later Than Never! As always there is a video showing you how to put it all together…

What you will need for Fesenjan

Ingredients for 8 to 10 Duck Legs or chicken leg quarters, seared in vegetable oil until browned

  • 1 tbsp reserved duck fat
  • 3-4 tbsp olive oil
  • 2 cups diced yellow onion
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 6 cups chicken broth, or more as need to adjust liquid levels
  • 1/4 cup honey
  • 2/3 cup pomegranate syrup aka molasses
  • 3 cups walnut halves, ground
  • salt and pepper to taste

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