Pomegranate khoresh

6 servings

30 minutes

Pomegranate khoreesh is an exquisite dish of Arab cuisine that delights with its depth of flavor and richness of aromas. At its core is tender duck fillet soaked in a sweet-sour pomegranate sauce that harmonizes with crunchy nuts and warm cinnamon spice. The origins of this dish date back to ancient times when pomegranates were considered a symbol of abundance and used in cooking as a source of vibrant flavor nuances. The sauce made from pomegranate juice and hazelnuts transforms the duck into a tender, melt-in-your-mouth treat. Served with pomegranate seeds, the dish gains a refined tartness and festive appearance, perfect for celebratory feasts and cozy family dinners.

Energy value per serving

• Calories: 939.9
• Proteins: 24.1g
• Fats: 72.3g
• Carbohydrates: 49.8g

Ingredients

• Onion: 2 head
• Vegetable oil: 2 tbsp
• Duck fillet: 2 pc
• Carrot: 2 pc
• Salt: 1 tsp
• Roasted hazelnuts: 500 g
• Pomegranate juice: 1 l
• Sugar: 2 tbsp
• Ground cinnamon: 0.5 tsp
• Grenades: 0.5 pc
• Saffron: 0.3 tsp

Cooking steps

1. Finely chop the onion and carrot — the carrot can be sliced on a mandoline or grated on a coarse grater. Cut the duck into thin strips. Heat vegetable oil in the bottom of a pot, add the onion, and fry until translucent. Add the duck and fry for about fifteen minutes until golden brown. Then add the carrot and fry for another two minutes.

   Required ingredients:

   • Onion: 2 heads
   • Vegetable oil: 2 tablespoons
   • Duck fillet: 2 pieces
   • Carrot: 2 pieces

2. Set aside a handful of nuts, place the rest in a blender, and finely chop them. Add salt, pomegranate juice, sugar, cinnamon, and saffron dissolved in a spoon of warm water, then turn the blender back on. The result should be a homogeneous, creamy sauce. Pour it into a saucepan, cover with a lid, and place on very low heat for forty minutes. Stir occasionally with a wooden spatula to prevent the nuts from burning.

   Required ingredients:

   • Roasted hazelnuts: 500 g
   • Salt: 1 teaspoon
   • Pomegranate juice: 1 l
   • Sugar: 2 tablespoons
   • Ground cinnamon: 0.5 teaspoon
   • Saffron: 0.3 teaspoon

3. Taste the sauce and, if necessary, add salt, sugar, or pomegranate juice for acidity. The sauce should have a consistency similar to heavy cream — if it is too thick, it can be thinned with warm water.

   Required ingredients:

   • Salt: 1 teaspoon
   • Sugar: 2 tablespoons
   • Pomegranate juice: 1 l

4. Separate half of the pomegranate into seeds. Pour the sauce over the duck, sprinkle with pomegranate seeds and remaining nuts.

   Required ingredients:

   • Grenades: 0.5 piece
   • Roasted hazelnuts: 500 g