Persian Fesenjan with Slow-Braised Duck, Toasted Walnut, Pomegranate Molasses and Saffron Basmati
Toast the walnuts: spread the walnut halves on a dry baking tray and toast at 160C (320F) for 10-12 minutes until fragrant and just tinted...
Category
Iran Recipes
Persian Sharbat-e Sekanjabin with Rose Water, Saffron, Fresh Mint and Crisp Cucumber
Make the sekanjabin syrup: combine sugar and water in a saucepan over medium heat. Stir until the sugar fully dissolves. Add white wine vi...