* Khoresht-e-Fessendshan can be called “stew”, respectively “sauce with poultry”. It is suitable as a meal for cold days, because it is not one of the lightest dishes, even if it is prepared with chicken and not with duck, which is traditionally eaten in Iran in autumn and winter. Especially in northern Iran, people eat duck and other wild fowl with the sauce, which is characterized by walnuts and pomegranate puree.
* Duck meat is fatty and walnuts also contain a lot of oil, so you can remove the skin from the poultry, but originally it is fried until crispy.
* This dish takes time, and this is characteristic of Iranian cuisine, because the whole thing is prepared precisely and must cook leisurely.
* Fessendshan is served with long grain rice that has a crusty edge, called tahdig.
In a large, heavy saucepan, fry the onions in oil until they are hearty. Once they are brown, add the turmeric and stir thoroughly, fry briefly, then remove the flavored onions and place on a plate. If turmeric is fried too long, it will become bitter. The cooking pot now has a yellow coating inside, because turmeric stains very strongly, and there is not much oil left in it, but that is enough to fry the duck pieces.
Brown the duck meat, then reduce the heat and turn the pieces to the other side and steam until browned all over.
Remove the meat and set aside.
Add the wa
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