Persian Fesenjan Stew with Duck – 110-Minute Recipe
A rich and aromatic Persian stew that blends sweet pomegranate molasses, toasted walnuts, and tender duck into a velvety sauce. The dish balances savory, sweet, and slightly tart notes, making it a standout centerpiece for any dinner.
Recipe by cheffinwithzach· Structured by ReelsMeals
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Ingredients
- 1 large onion
- 3 medjool dates
- 5 oz walnuts
- a pinch saffron
- 1/4 cup water
- 1/2 tsp turmeric
- 1/2 tsp black pepper
- 0.34 cup pomegranate molasses
- 2 duck leg quarters
- 1 cinnamon stick
- 1 pt water
- to taste salt
- to garnish pomegranate seeds
- to taste sugar
Instructions
- 1Heat a large pot over medium heat and add a splash of oil.
- 2Add the finely diced onion and sauté until translucent.
- 3Add the walnuts and turmeric, stirring to toast the nuts and release their flavor.
- 4Add the medjool dates and stir to combine.
- 5Pour in the pomegranate molasses and the 60 ml of water used to bloom the saffron, stirring well.
- 6Add the duck leg quarters, the cinnamon stick, 480 ml of water, and salt to taste.
- 7Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for about 90 minutes, or until the duck is tender and the sauce has thickened.
- 8Remove the cinnamon stick, shred the duck meat if desired, and return it to the pot.
- 9Taste and adjust seasoning, adding sugar if a sweeter finish is preferred.
- 10Serve the stew hot, garnished with pomegranate seeds.
- 11Optional: accompany with fluffy rice or a side of your choice.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Sauté onion first
Heat oil and sauté the finely diced onion until translucent before adding any other ingredients.
Toast walnuts with turmeric
Add walnuts and turmeric together, stirring to toast the nuts and release their flavor.
Simmer covered for tenderness
After adding duck and liquids, bring to a gentle boil then reduce heat, cover, and simmer for about 90 minutes.
Remove cinnamon stick before shredding
Take out the cinnamon stick, then shred the duck meat if desired and return it to the pot.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Persian Fesenjan Stew with Duck?
- About 1 hour 50 minutes in total: 20 minutes of prep and 1 hour 30 minutes of cooking.
- How many servings does this Persian Fesenjan Stew with Duck recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Persian Fesenjan Stew with Duck recipe come from?
- It was shared by cheffinwithzach on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.