Name: Fesenjan Redux
Yield: Yield: 6 to 9 Servings
Cuisine: United States
Ingredients: Salt and freshly ground black pepper; ¾ cup chopped pitted dates; 3 to 4 pounds boneless duck breasts, skin-on (for a kosher purveyor, see Sources); ¾ teaspoon coriander seeds; 2 cups walnuts, lightly toasted (see Cook’s Note); 3 tablespoons olive oil; 3 cups chopped onion; 3 ripe medium quinces; freshly cooked rice; fresh pomegranate seeds; 1 teaspoon black peppercorns; 1 tablespoon chopped garlic; 1 cup chicken broth, preferably homemade, or good-quality, low-sodium purchased; 3 tablespoons pomegranate molasses; Olive oil; About 2 teaspoons fresh lemon juice; Salt; 2 cups pure, unsweetened pomegranate juice

Preparation info

Yield:
6 to 9
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

The jewel in the crown of khoreshes (traditional Persian saucy stews), fesenjan is a Rosh Hashanah treasure on many Iranian-Jewish tables. A blend of pomegranate and walnut giving way to an exquisite tango of tart and sweet, the sauce is served with duck—and less often, other poultry, veal, lamb, or meatballs, too—always accompanied by copious amounts of rice.

Older recipes usually call for cooking the meat in the sauce, but I prefer to roast the duck separately; th