Ingredients:
1 lb duck or chicken legs
1 onion, chopped
2 cloves of garlic, minced
2 cups ground walnuts
1 cup pomegranate molasses
2 cups chicken or duck stock
1 tsp sugar
Salt and pepper, to taste
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 cup chopped fresh parsley, for garnish
Saffron rice, for serving
Instructions
In a large pot or Dutch oven, brown the duck or chicken legs on all sides over medium-high heat. Remove from the pot and set aside.
In the same pot, sauté the onion and garlic until softened and lightly browned.
Add the ground walnuts, pomegranate molasses, stock, sugar, salt, pepper, cinnamon, and nutmeg to the pot. Stir well to combine.
Return the duck or chicken legs to the pot, and bring the mixture to a simmer.
Reduce the heat to low, cover the pot, and let the fesenjan simmer for 1-1.5 hours or until the meat is tender and falling off the bone.
Remove the meat from the pot and shred it. Return the shredded meat to the pot, and stir well to combine.
Serve the fesenjan over saffron rice and garnish with fresh parsley.
To make the saffron rice:
Rinse 2 cups of basmati rice in cold water.
In a medium pot, bring 3 cups of water to a boil.
Add 1/4 tsp of saffron threads, and 1 tsp of salt to the pot and stir to combine.
Add the rinsed rice to the pot, give it a stir, and reduce the heat to low.
Cover the pot with a tight-fitting lid and cook the rice for 18-20 minutes or until all the water is absorbed and the rice is tender.
Remove the pot from the heat and let the rice sit for 10 minutes before fluffing it with a fork.