
Duck Fesenjan
Recipe by Persian Taste Namibia 😋 (@tasteofpersia2) on Instagram · View original post
5.6/10 · PopularityBased on the original Instagram post’s likes and comments.
A rich Persian fesenjan made with duck, walnuts and pomegranate molasses, simmered until the duck is pull-apart tender and garnished with pomegranate seeds. Usually served with rice (chelow).
- Health score 4.2/10
- 105 min
- Prep 5 min
- Serves 4
- Medium
- 807 kcal
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Ingredients
- Onionfinely diced1 large, finely diced
- Medjool dates3
- Walnuts5 oz
- Pomegranate molasses1/3 cup
- Duck leg quartersor chicken leg quarters2 (or chicken leg quarters)
- Pomegranate seedsfor garnishto garnish
To serve with (optional)
- Persian rice (to serve)about 90 g per personabout 360 g
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- Saffronbloomed in water1 pinch
- Water1/4 cup for blooming saffron, 2 cups for the stew2 1/4 cups (1/4 cup for blooming saffron
- Turmeric1/2 teaspoon
- Black pepper1/2 teaspoon
- Cinnamon stick1
- Saltto taste
- Sugaroptional; Not given in the recipe — about 5 g per personoptional, to taste (about 20 g)
Method
- Finely dice the onion.
- Bloom the saffron in 1/4 cup water.
- Simmer the duck leg quarters with the onion, dates, walnuts, turmeric, black pepper, pomegranate molasses, cinnamon stick, 2 cups water, salt, optional sugar and bloomed saffron until the duck is pull-apart tender.
- Garnish with pomegranate seeds before serving.
Nutrition and health score per serving Estimated
4.2of 10
- Nutrients+1.45Plants +1.15Protein +0.2Fiber +0.1
- Sugar−0.92Added sugar −0.79Glycemic load −0.13
- Fat, salt & calories−1.33Saturated fat −1.15Energy density −0.18
Base 5+1.45−0.92−1.33=4.2
807Calories
19.3 gProtein
67.9 gFat
34.6 gCarbs
Estimated from the ingredients. Not medical advice.
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