I used two duck breasts and four legs for my Fesenjoon stew. However, you can use any part of any poultry or meat you like. Fry the poultry or meat from each side in the hot vegetable oil until golden brown.

Remove from the pan and set aside for later.

Finely chop the onions and gently fry them in a shallow pan with a lid (which you’ll need later).

Fry them for about 10 minutes in the same oil over low to medium heat, until translucent.

In the meantime, transfer the walnuts into a food processor and process them into fine crumbs.

Add the walnut crumbs to the onions and combine them.

Also add approx. 2 cups (0.5l) of freshly boiled water, turmeric, and black pepper and give it another stir. Bring it to boil, then reduce the heat to medium.

Submerge the duck or other meat/poultry into the stew und put on the lid. Let them simmer over medium heat until the walnut oil starts to appear on the surface of the stew. This may take 30 minutes, or more.

You can now add the pomegranate molasses to the stew. The one I use is very thick and concentrated. I had to mix it with a little hot water to liquify it, so it would dissolve in the stew more easily.

Put the lid back on and let your Fesenjoon stew simmer until the poultry or meat is cooked tender. With duck this should take another 50 to 60 minutes.

About 40 minutes towards the end, start preparing your rice.

Season with salt, and sugar if you like to go for the sweet and sour version.

I added 3 tbsp sugar this time but how much you want to use really depends on your personal preference. I recommend adding a bit, stirring and tasting until the balance between the sourness of the pomegranate molasses and the sweetness from the sugar tastes to your liking.

Once the poultry or meat is nice and tender, serve the Fesenjoon stew with rice. You can decorate it with pomegranate seeds to add some more colour to it. Enjoy!