Fesenjan

Parvaneh   posted 04-21-98 4:

                                   Fesenjan 

   
  1/4 cup vegetable oil 
  2 medium onions, sliced 
  1/2 tsp. turmeric 
  3 1/2 cups shelled walnuts, pulverized 
  4 cups water 
  2 tsp. salt 
  black pepper to taste 
  4-5 lb. duck or chicken, quartered and fat removed 
  1/4 cup pomegranate syrup 
  1/3 cup lemon juice 
  1/4 cup sugar 

In a heavy skillet heat the oil and add the onions and turmeric. 

Stir until light brown. Transfer to a heavy 6 qt casserole. Add the 
walnuts,water, salt and pepper to the onions. Stir until blended. 

Bring to a boil then simmer 20 minutes. Using the leftover oil in the
skillet brown the duck, then transfer the duck to the simmering walnut
mixture. 

Coat evenly and bring to a boil. Reduce to low heat and simmer 1 1/2 
hrs. Skim as much fat as possible from the sauce. 

Combine the pomegranate syrup, lemon and sugar. Add them to the sauce
and simmer 30 minutes longer. To serve place the duck on a platter with
some of the sauce. 

Put the remaining sauce in a gravy boat and serve with rice
(preferably basmati). Serves:4 

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