Fesenjan
There are dozens of persian stews, or khoresht, out there but to me fesenjan is the most unique. It’s a pomegranate and walnut stew, sweet and rich but balanced by the sourness of the pomegranate. You fry down walnuts with onions and turmeric to unlock their nuttiness. For sweetness, you’d usually add sugar, but I use dates for extra complexity– trick I learned from my mom. Pomegranate molasses adds fruity sourness. You simmer your protein of choice in that goodness– chicken is most common but here we’re going with duck for that elevated feel. Serve with regular rice, or rice done the Persian way (with tahdig)–that recipe can also be found on my site!
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