This is my take on the classic Iranian fesenjoon or fesenjan stew featuring duck legs instead of chicken. It still has the classic ingredients of pomegranate molasses and ground walnuts, making it every bit as exotic as it sounds. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.
I prepped mine on the stove and then transferred to a slow cooker to simmer away while I was at work. So delicious and so easy. Chef John wins again! - 06 Jan 2015 (Review from Allrecipes US | Canada)
I usually cook ground walnuts alone for at least 2 hours to extract all the oil of walnuts so I don't add any extra oil to the stew. Chef john, thanks and here are my suggestions for Persian dessert: Faloodeh and Ghotab - 13 May 2016 (Review from Allrecipes US | Canada)
Can you make it the night before? And how do you serve then? - 07 Nov 2016 (Review from Allrecipes US | Canada)