Print

Persian Lamb Stew with Walnuts, Cranberries, and Pomegranate Molasses Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 85 reviews

This Persian Lamb Stew is a rich and flavorful main course featuring tender diced lamb shoulder stewed slowly with aromatic spices, toasted walnuts, dried cranberries, pomegranate molasses, and honey. Served alongside golden turmeric-infused basmati rice, this traditional dish offers a beautiful balance of savory, sweet, and warm spice notes, garnished with fresh herbs and jewel-like pomegranate seeds for a vibrant presentation.

  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Persian

Ingredients

For the Stew

  • 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

For the Rice

  • 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

Instructions

  1. Toast and grind walnuts: Toast the walnuts in the casserole dish or oven while watching carefully to avoid burning. Once toasted, transfer walnuts to a mini chopper and grind to a fine powder.
  2. Cook onions: Heat olive oil and butter in a casserole until butter starts foaming. Add finely diced onions, cover the pot, and cook over very low heat for 20 minutes. Stir occasionally and avoid browning or catching.
  3. Add spices and aromatics: Stir in minced garlic, ground cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick, and a small piece of orange peel. Cook for 1–2 minutes to release aromas.
  4. Add lamb: Add the diced lamb shoulder to the pot and stir to coat in the spices. If the pan becomes dry, add a little chicken stock to deglaze, scraping up any browned bits from the bottom.
  5. Add sweeteners and fruit: Drizzle in pomegranate molasses and honey, then add dried cranberries. Stir well to combine all ingredients.
  6. Add stock and ground walnuts: Pour in the chicken stock, stir in the ground walnuts. Bring the mixture to a simmer.
  7. Simmer stew: Cover the pot and cook on very low heat for about 1 hour. Stir every 20 minutes to prevent the walnuts from sticking. By the end, the stew should be thick and glossy brown with most liquid absorbed.
  8. Finish stew: Discard the cinnamon stick and orange peel. Taste and season with salt and pepper to preference. Garnish with chopped parsley and mint along with pomegranate seeds before serving.
  9. Prepare golden rice: In a lidded pot, melt butter and add turmeric, cardamom pods, bay leaf, cinnamon stick, and salt. Stir to infuse spices into butter.
  10. Add rice and cook: Add basmati rice (no rinsing needed) and stir to coat it in the spiced butter. Pour in hot vegetable stock or water; it should simmer immediately. Stir once, cover tightly, and reduce heat to lowest setting. Cook without opening the lid for 10 minutes.
  11. Rest rice: Remove pot from heat, stir rice gently once with a folding motion, cover, and let it rest for another 10 minutes to become soft and fluffy.
  12. Finish rice: Remove and discard cinnamon stick, bay leaf, and cardamom pods. Fluff rice gently and serve alongside the lamb stew.

Notes

  • Walnut substitution: Walnuts are essential for authentic flavor, but if allergic or disliked, omit them and add one can of rinsed and drained chickpeas as a substitute.
  • Storage: The stew keeps well in the fridge for up to three days. Omit garnishes if refrigerating; add them just before serving.
  • Freezing: This stew freezes beautifully. Cool completely before portioning and freezing. Defrost overnight in the fridge or use microwave. Reheat gently with a splash of water if too thick. Ensure it is heated thoroughly before serving.

Find it online: https://cookingwithsarah.com/persian-lamb-stew-with-walnuts-cranberries-and-pomegranate-molasses-recipe/