POMEGRANATE KORESH w/DUCK

By BobD

Ingredients

• 6 + SERVINGS
• Pomegranate Koresh with Duck (Fesenjan) with Saffron Basmati Rice (Chelow)
• In this koresh – a refined Persian stew that combines meats (lamb, beef, poultry, or fish), vegetables, fresh or dried fruits, and beans, grains, or sometimes nuts with fresh herbs and spices – the lo
• • 1 Pekin duck, 4 to 5 pounds, excess fat, neck, and giblets removed, patted dry
• • Salt and freshly ground black pepper to taste
• • 3 scallions
• • 3 cloves garlic
• • Julienned zest of 1 large orange
• • 2 tablespoons vegetable oil
• • 2 large onions, thinly sliced
• • 1 pound shelled walnuts, finely ground
• • 1 cup finely diced carrots
• • 3/4 cup sugar
• • 1 teaspoon cinnamon
• • 1/2 teaspoon ground saffron dissolved in 2 tablespoons hot water
• • 1 cup pomegranate concentrate diluted with 5 cups water, or 6 cups freshly squeezed pomegranate juice
• • Saffron Basmati Rice (recipe follows)
• • Pomegranate seeds, to garnish
• • 1 scallion including green part, thinly sliced, or 3 to 4 tablespoons chopped cilantro, to garnish

Details

Servings 6
Adapted from dartagnan.com

Preparation

Step 1

1. Preheat oven to 350°F.

2. Generously season duck all over with salt and pepper. Fill cavity with scallions, garlic, 1 tablespoon salt, and ½ teaspoon black pepper put duck on a rack in a large roasting pan. Roast in middle of oven until meat easily separates from the bone and duck is brown and crispy, 2 ¾ to 3 hours, basting occasionally with pan drippings.
3. Meanwhile, combine orange zest with enough water to cover in a small saucepan. Bring to a boil, brain, and rinse under cold water. Blot dry.

4. Heat oil in a large Dutch oven or heavy casserole over medium-high heat. Add onions and sauté until limp, 5 minutes. Stir in walnuts and cook for 2 minutes, stirring constantly, then add carrots, orange zest, and sugar. Keep stirring until sugar has completely dissolved, then add cinnamon, 1 teaspoon salt, saffron water, and diluted pomegranate concentrate or juice. Reduce heat and simmer over low heat for 40 minutes, stirring occasionally with a wooden spoon to prevent nuts from burning. Taste koresh and adjust seasonings if necessary. It should taste sweet and sour. Add sugar to sweeten, pomegranate concentrate to sour. If too thick, add pomegranate juice or water to thin it. Keep warm. Prepare Saffron Basmati Rice.

5. Fifteen minutes before serving, transfer koresh from Dutch oven to a deep, oven-proof serving dish. Cut up roasted duck. For less fat, remove skin; for easier eating, remove bones. Arrange pieces over koresh in serving dish, cover, and keep in warm oven until ready to serve. Sprinkle on pomegranate seeds and scallion or cilantro, and serve with rice.


NOTE: Pomegranate concentrate is available in specialty groceries. There are two kinds. The Persian kind is very sweet, and the Arab kind is very sour. For this recipe, use the Arab kind. For fresh pomegranate juice, seed pomegranates and run the seeds through a juicer. You can also buy bottled pomegranate juice at specialty groceries.


Saffron Basmati Rice (Chelow)
Ingredients

• 3 cups long-grain basmati rice
• 10 ½ cups water
• 3 tablespoons salt
• 2 tablespoons plain yogurt
• ½ teaspoon ground saffron dissolved in ¼ cup hot water
• ¾ cup butter or ghee (clarified water)

Directions

1. Pick over rice and wash in a large container filled with lukewarm water. Agitate gently, drain, and repeat five times, until rice is completely clean and water runs clear. Drain well.

2. Bring 10 cups water with salt to a boil in a large nonstick pot. Add rice and boil briskly until rice rises to the top, about 10 minutes. Drain rice in a fine-mesh colander and rinse in 2 or 3 cups warm water. Drain again.

3. Mix 2 large spoonfuls of the rice in a bowl with yogurt, ½ cup water, and a few drops of the saffron water. Melt ½ cup of the butter in a large heavy pot or skillet, then spread the yogurt-rice mixture over the bottom of it. Gently place 1 spoonful of rice at a time on top of the yogurt mixture, gradually shaping the rice into a mound. Cover tightly and cook rice over medium-low to medium heat until it forms a golden crust, about 30 minutes. Reduce heat to very low until ready to serve.

4. Dissolve remaining ¼ cup butter in ½ cup hot water and pour over the mound of rice. Pour remaining saffron water over the top and replace cover. Remove pot from heat and allow to cool on a damp surface for 5 minutes. This helps to free the crust from the bottom of the pot. Remove lid and invert a serving dish over pot. Hold dish and pot together and flip to unmold rice. The rice will be cakelike and can be cut into wedges for serving.