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Pomegranate Khoresh

Khoresh-e Fesenjan
Prep Time 30 minutes
Cook Time 1 hour
Servings 2
Author Adapted from Najmieh K Batmanglij

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 sliced
    Stir-fry the onions in heated oil on medium heat for 5 mins until translucent.
  • 1/2 lb duck breast, skinless in thin strips
    Add the duck strips and stir-fry for 15 mins until golden brown.
  • 1 large carrot, in thin batons
    Add 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 water
    Mix 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, toasted
    Garnish with pomegranate seeds and toasted walnuts.