Fisidjan

Category: Meat dishes
Kitchen: azerbaijani
Fisidjan

Ingredients

duck 1/2 pcs (1 kg.)
walnuts 250 g
big onion 2 pcs.
ghee (vegetable) 3-4 tbsp. l.
garlic 3-4 tooth.
nutmeg taste
cinnamon chips.
turmeric 1/2 tsp
chili flakes taste
narsharab 3-4 tbsp. l.
pomegranate juice 0.5 l.
salt taste
ground black pepper taste
pomegranate seeds
greens

Cooking method

Fisidjan
Cut the duck into portions. Season with salt and pepper.
Fisidjan
Fry on both sides in ghee (vegetable) oil until golden brown. Place on a plate.
Fisidjan
Fry the nuts in a dry frying pan. Allow to cool.
Fisidjan
Pass through a meat grinder or chop in a chopper.
Fisidjan
Cut the onion into cubes. Place in the pan where the duck was fried. Fry lightly.
Fisidjan
Add all the spices and garlic. Mix. Fry for 20-30 seconds.
Fisidjan
Add nuts. Fry.
Fisidjan
Add to narsharab.
Fisidjan
Pour in pomegranate juice. Let it simmer for 3-5 minutes. Salt.
Fisidjan
Put the duck in the sauce.
Fisidjan
Simmer until the sauce thickens and the duck is done.
Transfer to a dish. Garnish with chopped herbs and pomegranate seeds.

Note

The recipe is prefabricated.
A very interesting dish with its own history. Previously, and now in restaurants, pomegranate juice is evaporated using a hot horseshoe or other metal. It is believed that this is how iron is transferred to cooked food). A reaction occurs and the color of the dish should turn purple. The color of the dish indicates that the hostess is good. I would have laughed) I didn't get the right color. Yes, and I did not use iron. Although, after reviewing a bunch of recipes, I realized that the color is different for everyone. It all depends on the pomegranate juice and the amount of nuts. Maybe I'm wrong. I do not pretend to be authentic.
The meat and sauce are delicious. Recommend!

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