Faisinjan (iran)

(DUCK OR CHICKEN IN POMEGRANATE SAUCE). Brown the duck quickly in hot oil in a large heavy pan. Remove the pieces and fry the onion in the same oil until it is rich brown, stirring occasionally. Add the walnuts which should not be too finely ground (you should be able to feel them) and cook gently, stirring often, for about 2 minutes. To extract the juice from the pomegranates, cut in half, scoop out the seeds (discarding the pith) into a blender or processor and blend a few seconds, enough to break the delicate skin surrounding the seeds. Pour into a bowl through a strainer, squeezing out all the juice. There should be at least 300 ml (1/2 pint). Pour into the pan and add lemon, sugar, water, salt and pepper. Bring to the simmer, stir and add the duck or chicken pieces and cook gently for 1 to 11/2 hours until they are very tender. Taste and adjust the delicate balance between sweet and sour by adding more lemon or more sugar. If it is duck that you are using, remove as much fat as you can from the surface with a spoon. The sauce may be thinned with a little more water. If you are using pomegranate syrup, stir it into the walnuts and onions in the pan and add 450 ml (3/4 pint) water. Serves 6 people generously.