From Najmieh Batmanglij’s excellent book A Taste of Persia. I’ve halved the sweet, sour and salt, and used honey instead of sugar.
Pomegranate Khoresh
Khoresh-e Fesenjan
Servings 2
Ingredients
- 1 tbsp ghee
- 1 small onion, thin sliced
- 1/2 lb duck breast, skinless in thin strips (or chicken breast)
- 1 large carrot, in thin batons
- 4 oz walnuts, toasted and fine-ground
- 1/4 tsp salt
- 2 tbsp pomegranate syrup, diluted with 300 ml water
- 1 tsp honey
- 1/4 tsp cinnamon
- 1/8 tsp saffron, ground and dissolved in 1/2 tbsp hot water
Garnish
- 1/2 cup pomegranate seeds
- 2 tbsp walnuts, toasted
Instructions
- 1 tbsp ghee, 1 small onion, thin slicedStir-fry the onions in heated oil on medium heat for 5 mins until translucent.
- 1/2 lb duck breast, skinless in thin stripsAdd the duck strips and stir-fry for 15 mins until golden brown.
- 1 large carrot, in thin batonsAdd carrot strips and stir-fry 2 mins.
- 4 oz walnuts, toasted and fine-ground, 1/4 tsp salt, 2 tbsp pomegranate syrup, diluted with 300 ml water, 1 tsp honey, 1/4 tsp cinnamon, 1/8 tsp saffron, ground and dissolved in 1/2 tbsp hot waterMix the walnuts, salt, diluted pomegranate, honey, cinnamon and saffron water to a smooth creamy sauce. Add to the stir-fry. Cover and simmer for 40 minutes on very low heat, stirring occasionally to prevent burning.
- 1/2 cup pomegranate seeds, 2 tbsp walnuts, toastedGarnish with pomegranate seeds and toasted walnuts.