Duck + Pomegranate Braise

Khoresh-e Fesenjun-e Gilaki ba Morqabi


Preparation info

  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      4 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

In Gilan province, where this dish originated, they like their fesenjun/fasujan sour. They also prefer it almost black, which they achieve by dropping a horseshoe/na’l-e asb into the pot. (Perhaps the iron helps the oxidation. They remove the horseshoe once the braise is done and keep it handy in the kitchen for the next time.) The walnuts are ground using a mortar and pestle/namak-yar. The classic combination of pomegranate and duck, loved by Iranians, reflects the abu