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Khoresh-E Fesenjan Recipe

By TogAdmin Published: April 4, 2013

  • Yield: 6 Servings

One of the most exotic and delicious dishes in Iran is Khoresh-e Fesenjan, and in the northern provinces of Iran, where wild duck are abundant in winter, the dish is particularly popular. It is also occasionally made with wild pheasant or even chicken in place of wild duck, but being a so-called “garmi” or warming dish, it is only served in winter time. But “garmi” or not, you should try it once and decide for yourself.



  1. Wash and prepare the wild duck for frying.
  2. Sauté the duck with seasoning in shortening. As an alternative method the duck may be baked in a 350oF oven for 45 minutes. Put aside.
  3. Sauté the onions in 3 tablespoonfuls of butter until golden brown. Add tomato sauce and sauté for a few minutes. Add walnuts to the sautéed onions and sauté over a medium heat for about 5 minutes. Stir constantly and be careful not to burn the walnuts.
  4. Add water, seasoning, lemon juice and pomegranate syrup. Cover and let cook on a low fire for about 35 minutes. Taste the sauce and if you find it a little sour add sugar. Arrange the sautéed duck in this sauce, cover and let simmer for 20 – 25 minutes. Serve with chelow (steamed rice). Serves 5 to 6 people.
  5. This is very highly recommended. It is my favourite dish by a long chalk – but not much good for weight reducing and I am not allowed it very often! It is a wonderful treat though.
  6. Finally, just one thought on vegetables as a variation from frozen peas! The young leaves of sea purslane and marsh samphire which grown on the salt marsh can be cooked and served like French beans, or with butter and cream.
  7. The growing shoots of marsh samphire can be served as a salad or even pickled in vinegar like gherkins.