This is an adaptation from a classic Persian recipe. Traditionally, it is made with duck legs, and simmered slowly until the duck meat is tender. It can be made with goose legs as well, simmering for five hours or more. However, I had goose breast meat which goes strangely dry and stringy if overcooked, so it is best flash-fried in thin strips and then added to the stew at the end.
Everyone says their version is the best, and there are variations. Next time I make this, I will be trying out using butternut squash.
INGREDIENTS:
- 1 tbsp duck fat
- 2 goose breasts, sliced into thin strips
- 1 onion, chopped
- 100ml pomegranate molasses
- 100g walnuts, toasted, cooled and ground finely in a food processer
- 500ml chicken stock
- 1 beetroot about the size of a tennis ball, peeled and diced
- a pinch of saffron
- a small cinnamon stick
- 1/4 tsp ground nutmeg
- 1/2 tsp ground black pepper
- chopped parsley to garnish
METHOD:
- In a large pan, melt the fat and saute the onions over a low medium heat until it softens.
- Add the stock, walnuts, pomegranate molases, and spices and bring to a simmer.
- Add the diced beetroot and simmer very gently until the beetroot is cooked.
- In a hot pan, melt duck fat, and fry the strips of goose meat until they are browned and still tender and moist.
- Add the meat to the sauce, heat through and serve with rice, and garnished with chopped parsley.