By firefly68 on February 22, 2006
"This duck recipe is adapted from Claudia Roden’s "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings."
Serving Size: 1 (344 g)
Servings Per Recipe: 4
"I didn't make this recipe, but it is virtually identical to the one my boyfriend's mother taught me (she first seasons the chicken with salt + a little turmeric though). So I know it will be great! And to the reviewer above-- there are Persian Jews (and Russian, and Israeli, and American, and Spanish...), whose food typically resembles the local cuisine, only altered to follow kosher laws. So this is, in fact, "Jewish" as well as "Persian" (just ask my Persian Jewish boyfriend :) )"
"Fesenjan is Persian/Iranian food, not Jewish!"