Original Dish from Mazandaran | Nardooni Duck in Gamaj | Rural Cuisine

Today, I’m going to make a famous Mazanderani dish called nardooni duck, which Mazanderanis traditionally made when they had special guests for lunch or dinner.
The main seasoning is water mint, a wild plant that generally grows in very moist soils and wet climates. The plant is locally called ouji or, alternatively, khanesh (kind of Pennyroyal) and it’s a staple of Mazanderani cuisine. Water mint is so fragrant that it removes that “meaty” odor of duck.
Other ingredients used in nardooni duck include dried yellow prunes, pomegranate seeds, and pomegranate paste, which together give the dish a sweet-and-sour taste and a mouth-watering color.
I’m cooking my nardooni duck in a Gamaj, which is a traditional clay cooking pot popular in northern Iran. Being made of clay, Gamaj pots are slow cookers, so they not only preserve nutrients but also make the food more delicious.

🔵Ingredients for 5 Servings:
1 Medium Duck
200 gr Ouji or alternatively, Khanesh (kind of Pennyroyal)
8 Cloves of Garlic
3 Medium Onions
2 Cups of Pomegranate Seeds
300 gr Dried Yellow Prunes
2 Tablespoons of Pomegranate Paste
Turmeric Powder, Black Pepper Powder and Salt as needed


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I’m Mijan, a village girl living in the lush pristine nature.
In this channel, I want to introduce you to the delights of rural life; to let you see and imagine the pleasure of eating healthy foods, having a break from the hustle and bustle of urban life, living near pristine nature and cute animals, and growing and picking your own crops. Your support and tuning in motivate me to keep going. So sit down and peacefully enjoy watching my rural lifestyle.

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