Duck Fesenjan | Fantastic Stew for Gatherings | Rural Cuisine

Fesenjan is a dish that’s often served for parties during Nowruz. It’s made in many Iranian cities using different kinds of meats like lamb, chicken, and duck.
Because duck has traditionally been used to make this stew in northern Iran for a very long time, I cooked Fesenjan using duck.
The food is made even more delicious by using duck with its fatty and soft texture.
Fesenjan can be cooked sour, sweet, or sweet-sour depending on the local tastes.
Fesenjan’s main taste is a mixture of walnuts and pomegranate paste, which is used in many foods in northern Iran.

🔵Ingredients for 6 Servings:
1 Medium Duck
500 gr of Walnuts
2 Medium Onions
3 Tablespoons of Pomegranate Paste
1 Tablespoon of Tomato Paste
5 Glasses of Boiling Water
Turmeric Powder, Black Pepper Powder and Salt as needed

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I’m Mijan, a village girl living in the lush pristine nature.
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