1 x 2¼-2¾ kg duck, jointed 40g chopped pistachio nuts 200ml natural yoghurt 40g raisins 25g butter 450g long grain rice 2 onions, chopped ½ tsp ground cinnamon 900ml water 900ml hot chicken stock Persian Rice 40g Butter
Coat the duck pieces with the yoghurt, cover and refrigerate for 2-3 hours. Remove the duck, wiping off any excess yoghurt. Reserve the yoghurt. Melt the butter in a thick-bottomed casserole, sauté the onions until just transparent, add the duck pieces and fry until browned, approximately 10 mins. Pour on the water, bring to the boil, lower the heat, cover and simmer until the duck is tender, about 40 mins. Stir in the reserved yoghurt, season to taste and allow to simmer gently. For the Persian rice Melt the butter until foaming, add the washed rice, nuts, raisins and cinnamon. Stir well, ensuring the rice is well coated. Add the hot stock, bring to the boil, then simmer for 15 mins until the rice is just cooked. Serve the duck on a bed of Persian Rice. Country of origin: Iran