This is one of the most famous dishes of Persian cuisine, and deservedly so because it is so delicious. Fesenjan is usually served with chelo, Persian-Style Rice. Fresh pomegranate juice will work for this recipe, as will bottled pomegranate juice from the health food store. (Grenadine would not be right as it is much too bland and sweet.) Whichever pomegranate extract or juice you use, you will have to compensate for the sweetness or tartness, and cook the sauce until it is thick. I think the best results come with the molasses rather than the concentrate or the plain juice.
For the sauce, melt the butter in a large saucepan over low heat. Add the onions and cook until tender, about 15 minutes. Add the
Rewarm the ducks in the sauce and serve with Persian-Style Rice.
© 1992 Joyce Goldstein. All rights reserved.