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You probably don't make Persian food enough, which is why you should cook your way through culinary authority Jila Dana-Haeri's From A Persian Kitchen. Learn to make rich khoresh sauces and the rice dishes that love them, bright salads, hearty soups, a million uses for pomegranates and fresh herbs and no shortage of delicious meat.

You probably don’t make Persian food enough, which is why you should cook your way through culinary authority Jila Dana-Haeri’s From A Persian Kitchen. Learn to make rich khoresh sauces and the rice dishes that love them, bright salads, hearty soups, a million uses for pomegranates and fresh herbs and no shortage of delicious meat.

This dish is a variation on the traditional duck fesenjan, which is a thick khoresh. I prefer to roast the whole duck separately because I can discard the fat that is generated during cooking. The pomegranate and walnut sauce is rich, so it is preferable not to cook the duck in it as the dish would be too oily.

Reprinted with permission from From A Persian Kitchen