Name: Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Persian
Ingredients: 130 g (1 cup) walnuts; 2 tbsp olive oil; 1 tbsp unsalted butter; 2 onions, finely diced; 3 garlic cloves, minced; ½ tsp ground cinnamon; ½ tsp ground cumin; ½ tsp ground turmeric; ¼ tsp ground nutmeg; 1 cinnamon stick; Small piece orange peel; 900 g (2 pounds) diced lamb shoulder, fat trimmed; 90 g (¾ cup) dried cranberries; 3 tbsp pomegranate molasses; 2 tbsp honey; 500 ml (2 cups) chicken stock or broth; 1 tbsp chopped parsley to garnish; 1 tbsp chopped mint to garnish; 1 tbsp unsalted butter; 450 g (2 cups) basmati rice; 5 cardamom pods; 1 bay leaf; ½ cinnamon stick; ½ tsp ground turmeric; ¼ tsp salt; 950 ml (4 cups) hot vegetable stock or water

Jump to Recipe· 3.9 from 85 reviews

If you are craving a heartwarming meal packed with layers of flavor and a delightful mix of textures, this Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe will quickly become your new favorite. This stew is a beautiful celebration of Persian culinary tradition, combining tender lamb simmered in fragrant spices with the nutty crunch of toasted walnuts, the sweet tartness of cranberries, and the rich, tangy depth of pomegranate molasses. Every spoonful is a luxurious blend of sweet, savory, and aromatic notes that makes it perfect for cozy dinners or special occasions.

Ingredients You’ll Need

The image shows an arrangement of raw cooking ingredients on a white marbled surface. On the left, there is a white bowl filled with red raw meat chunks. Above it, there is a clear glass jar holding a golden yellow liquid, likely broth. To the right are small white bowls each containing different spices: one with mixed ground spices in colors of orange, brown, and white; another with a cinnamon stick and yellow zest; a small bowl with minced garlic; and another with dark brown soy or similar sauce. There are also bowls holding diced white onions, a large round white dish of walnut halves, a small green bowl of dark red dried berries, a small glass jar with chopped green herbs, and one white bowl with a dark amber liquid likely honey or syrup. A pomegranate is placed on the far right side of the setup. The lighting is bright and even, highlighting the textures and colors of each ingredient. Photo taken with an iphone --ar 4:5 --v 7

Getting the flavor right in this stew is all about simple, authentic ingredients that each bring something amazing to the pot. From the warm spices to the rich nuts and luscious fruits, these essentials create a vibrant and balanced dish that’s as beautiful as it is delicious.

Walnuts: Toasted and ground for a deep, nutty richness that thickens the stew while adding texture.
Olive oil and unsalted butter: The perfect duo to gently cook onions and build a mellow, buttery base.
Onions and garlic: Slow-cooked onions provide sweetness while garlic adds a savory punch.
Ground cinnamon, cumin, turmeric, nutmeg, and cinnamon stick: These warm spices layer complexity and an inviting aroma into every bite.
Orange peel: Adds subtle citrus brightness that lifts the heavier flavors.
Diced lamb shoulder: The tender meat that soaks up all those beautiful spices and juices.
Dried cranberries: For bursts of fruity sweetness that contrast the savory notes perfectly.
Pomegranate molasses: The signature ingredient that brings tang and depth, tying the stew together wonderfully.
Honey: A touch of natural sweetness to balance the tartness of the molasses and cranberries.
Chicken stock: The flavorful liquid that simmers the lamb and spices until meltingly tender.
Parsley and mint: Fresh herbs for a fragrant, refreshing garnish that brightens the dish.
For the rice: Basmati rice with butter, cardamom, bay leaf, cinnamon, turmeric, and salt — a golden, aromatic companion to the stew.

How to Make Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe

Step 1: Toast and grind the walnuts

To unlock the walnuts’ maximum flavor, start by toasting them until fragrant and just golden. You can do this in your casserole dish or in the oven — just keep a close eye to avoid burning. Once toasted, grind the walnuts finely with a mini chopper to create a powder that will enrich and thicken the stew.

Step 2: Cook the onions gently

Heat olive oil and butter in your casserole over very low heat until the butter starts foaming. Add the finely diced onions and cover the pot, cooking slowly for about 20 minutes. Stir occasionally, but be careful to keep them pale and tender without browning. This slow cooking softens the onions, releasing their natural sweetness and setting a mellow foundation for the spices.

Step 3: Add the aromatic spices

Stir in the minced garlic along with ground cinnamon, cumin, turmeric, nutmeg, salt, the cinnamon stick, and a small piece of orange peel. Let these fragrant spices toast gently with the onions for a minute or two. This step releases their essential oils and infuses the base with authentic Persian warmth and aroma.

Step 4: Brown the lamb

Add your diced lamb shoulder to the pot, stirring to coat every piece in the spiced onion mixture. If the pan looks dry or the spices start to stick, splash in a little chicken stock and scrape up any browned bits — this ensures nothing flavorful is wasted. This step helps seal in the lamb’s juices while developing rich, meaty depth.

Step 5: Combine sweet and tangy elements

Drizzle in the pomegranate molasses and honey, stirring to coat the lamb beautifully. Toss in the dried cranberries and pour the chicken stock over everything, bringing the stew gently up to a simmer. This mixture of sweet, tart, and savory components works in perfect harmony to create the stew’s soulful character.

Step 6: Incorporate ground walnuts and simmer

Mix in the ground walnuts and cover the pot, reducing the heat to a very low setting. Let the stew cook slowly for about an hour, stirring every 20 minutes to prevent the walnuts from sticking. As the liquid reduces, the stew thickens to a luscious consistency with a glossy brown finish. Finally, discard the cinnamon stick and orange peel, then taste and adjust seasoning with salt and pepper.

How to Serve Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe

A white cooking pot filled with a rich, brown stew made of chunky meat pieces and soft cooked onions, with visible blades of chopped green herbs sprinkled on top. Bright red pomegranate seeds are scattered evenly across the stew, adding a fresh pop of color. Two cinnamon sticks lie on the surface near the center. A silver spoon, partially submerged in the stew, rests on the right side of the pot. The pot is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh chopped parsley and mint scattered over the top add a refreshing herbal lift that contrasts beautifully with the rich lamb. Don’t forget to sprinkle jewel-like pomegranate seeds on the stew for bursts of jewel-red sweetness and a festive, stunning presentation.

Side Dishes

Serve this stew alongside buttery golden basmati rice infused with cardamom, cinnamon, turmeric, and bay leaf. The fragrant rice soaks up the luscious sauce and balances the stew’s richness. For a lighter accompaniment, a crisp cucumber and yogurt salad works wonderfully to cool the palate.

Creative Ways to Present

For a dinner party, present the stew in a rustic earthenware bowl with a generous herb garnish and a sprinkling of pomegranate seeds that sparkle like gems. You can also serve it family-style in a large cast iron pot on the table, inviting everyone to dig in and enjoy the comforting, communal atmosphere. It makes a stunning centerpiece that’s sure to impress!

Make Ahead and Storage

Storing Leftovers

This Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe keeps beautifully in the fridge for up to three days. To preserve freshness, skip the garnishes when storing and add them only when serving. The flavors actually deepen as it rests, making leftovers even more delightful.

Freezing

You can freeze portions of this stew with no problem. After cooking, allow it to cool completely, then transfer to airtight containers without garnishes. Freeze in individual or family-sized portions for convenient future meals. Just thaw overnight in the fridge before reheating.

Reheating

Reheat gently on the stove over low heat or in a microwave until piping hot all the way through. The stew will thicken upon cooling, so feel free to add a splash of water or stock to loosen it up as you warm it. Finish with fresh herbs and pomegranate seeds to bring back that freshly cooked magic.

FAQs

Can I make this stew without walnuts?

While walnuts are essential in an authentic Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe for their flavor and texture, you can leave them out if allergic or if you don’t like them. A good alternative is to add a can of rinsed chickpeas to keep the stew hearty and satisfying.

How long does this stew keep in the fridge?

You can safely store this stew in the refrigerator for up to three days. Just remember to add fresh garnishes like parsley, mint, and pomegranate seeds right before serving to keep their brightness.

Is it possible to make this stew in an Instant Pot?

Absolutely! You can follow the Instant Pot instructions by sautéing the onions and walnuts there, then pressure cooking the lamb with the remaining ingredients for 35 minutes. It’s a fantastic shortcut without sacrificing flavor.

Can I prepare the stew in a slow cooker?

Yes, after completing the initial stovetop steps, transfer everything to your slow cooker and cook on low for 8 hours or high for 6. Just resist the temptation to peek — slow cooking makes the lamb incredibly tender and flavors meld gorgeously.

What can I serve instead of basmati rice?

If you want a twist, try serving the stew over couscous, quinoa, or even creamy mashed potatoes. Just keep in mind that basmati rice infused with cardamom and turmeric is the classic pair for this Persian dish.

Final Thoughts

This Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe is a true labor of love that fills your kitchen with magical aromas and your heart with warmth. It’s both comforting and exotic, simple yet impressive. I can’t wait for you to try making this stew and experience the vibrant flavors and textures that come together so beautifully. Trust me, once you do, it will be a recipe you’ll cherish and return to again and again.