Koresh-e-Fesenjan Ba Morghabi Recipe

by Chef Nabavi on April 4, 2013

Koresh-e-Fesenjan Ba Morghabi is a Pomegranate Walnut Stew with Butternut Squash and Duck. This Recipe is from the March 30, 2013 cooking class.

Makes 6 servings
Preparation time: 30 minutes
Cooking time: 3 hours

  • 4-5 lb. Large Duck
  • 5 ea. 3 Onion quartered/ 2 sliced thinly
  • 3 ea. Garlic clove
  • 1 tsp. Salt
  • 1lb. Walnut shelled and ground very fine
  • 1C. Pomegranate paste diluted in 3 cups water
  • 1C. Butternut squash, peeled and chopped if available
  • 2Tbsp. Sugar
  • 8 floz. Saffron water
  • ½ tsp. Persian all spice

Preheat oven to 350F. Rinse the duck in cold water and pat dry. Salt the duck generously on all sides. Stuff the duck with 3 whole onions, 3 whole garlic cloves, and 1 tsp. of salt. Place the duck on a large baking pan. Place the rack in the center of the oven and cook for 1.5 hours. Remove the juice from the pan into a separate container, turn the duck over, and cook for another 1.5 hours (basting the duck with duck jus) or until the meat is tender and separates easily from the bone and duck is brown and crispy.

Duck Preparation


In a Dutch oven, sauté the onion until translucent.

Onion Preparation

Add ground walnut with diluted pomegranate paste and let it cook over low heat for 20 minutes. It is important to keep the heat low and stir occasionally with wooden spoon to prevent the nuts from burning.

Onion, ground walnut with diluted pomegranate paste.

Add the butternut squash, sugar and 1tsp. salt, 4 oz saffron water and all spice. Cover and simmer for 20 minutes over low heat stirring occasionally. Add more juice if too thick and cook for another 35 minutes.

Pomegranate walnut Stew

Remove the duck from the oven. Pull the duck and display over some of the sauce decorate with pomegranate seed.

Koresh-e-fesenjan Ba Morghabi

Serve the sauce separately for vegetarian guests.

Vegetarian Koresh-e-fesenjan Ba Morghabi

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