She Strengthens

A Treasure of Persian Cuisine: Fesenjan

Fesenjan, a rich and flavorful stew, is a treasured dish in Iranian-Jewish cuisine, particularly during Rosh Hashanah celebrations. This exquisite sauce, made with pomegranate and walnut, is a perfect blend of tart and sweet flavors. Traditionally served with duck, it can also be paired with other poultry, veal, lamb, or meatballs.

The Perfect Pairing: Duck and Sauce

For a truly authentic experience, roast the duck separately to avoid fat and ensure cleaner flavors. Add quinces to the sauce, which infuse tenderly and absorb the flavors beautifully. You can also serve fesenjan with grilled or roasted chicken thighs, whole ducklings, or even grilled steak or roasted beef.

A Generous Helping

This recipe yields a generous amount of sauce, perfect for serving Iranian-Jewish style: a hearty serving of rice topped with sauce and a modest amount of duck. Alternatively, you can present it in a more American fashion, with more meat and less rice. Don’t forget to freeze leftover sauce for a quick and celebratory meal in the future.

Tips and Variations

When working with nuts, always taste them first to ensure they haven’t turned rancid. If you can’t find duck breasts, feel free to substitute with grilled or roasted chicken thighs or whole ducklings. Even pecans can be used in place of walnuts, adding a rich and slightly sweet edge to the sauce.

Serves 6-9

Ingredients:

For the duck breasts:

• 3-4 pounds boneless duck breasts, skin-on
• 3/4 teaspoon coriander seeds
• 1 teaspoon black peppercorns
• 1 tablespoon chopped garlic
• Salt
• Olive oil

For the sauce:

• 3 ripe medium quinces
• 2 cups walnuts, lightly toasted
• 3 tablespoons olive oil
• 3 cups chopped onion
• 1 tablespoon chopped garlic
• Salt and freshly ground black pepper
• 2 cups pure, unsweetened pomegranate juice
• 3 tablespoons pomegranate molasses
• 1 cup chicken broth, preferably homemade or good-quality, low-sodium purchased
• 3/4 cup chopped pitted dates
• About 2 teaspoons fresh lemon juice

Accompaniment:

• Freshly cooked rice
• Optional garnish: fresh pomegranate seeds

Instructions:

1. Prepare the duck breasts: Rinse and pat them dry. Score the duck skin in a crisscross pattern, taking care to cut only through the skin and fat, avoiding the duck flesh. Grind the coriander and peppercorns in a spice grinder or coffee mill, or crush well using a mortar and pestle. Add the garlic and salt, spin or mash to a coarse puree, and rub into both sides of the duck, working some of the paste into the flesh between the score marks.
2. Prepare the sauce: Rinse, quarter, and peel the quinces. Using a very sharp knife, cut out the core, seeds, and any other hard bits. Cut the quinces into large chunks. Pulse the walnuts in a food processor to a mixture of fine and coarse crumbs.
3. Cook the sauce: Heat the oil over medium heat until it shimmers. Add the onions and sauté, turning occasionally as they soften and then turn golden. Adjust the heat to medium-high and add the quinces. Cook until the fruit begins to speckle a deep caramel in places, lifting and tossing to avoid burning.
4. Finish the dish: Remove the sauce from the oven and place the pot over medium heat. Add the lemon juice and cook for 2 minutes to blend the flavors. Taste and adjust the lemon, salt, and pepper. Cut the duck on the diagonal into 1/2-inch-thick slices. Spoon fluffy cooked rice onto a serving platter and nap with plenty of sauce and chunks of quince. Fan the duck slices decoratively on top, ladle some additional sauce over, and scatter the pomegranate seeds, if using.