Name: Persian Lamb Stew Recipe
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 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

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Introduction

This Persian Lamb Stew is a fragrant and comforting dish bursting with warm spices, tender lamb, and a touch of sweetness from pomegranate molasses and honey. Paired with golden turmeric rice, it makes for an inviting meal perfect for any occasion.

A large white pot filled with a thick brown stew made of chunks of meat mixed with cooked onions and spices, topped with bright red pomegranate seeds and sprinkled green chopped herbs, with two cinnamon sticks also visible inside; beside the pot, a white bowl holds more red pomegranate seeds, and a small glass jar contains finely chopped green herbs, all placed on a white marbled surface with a gray cloth under the pot. A spoon with a shiny gold handle and black grip rests inside the pot. Photo taken with an iphone --ar 4:5 --v 7

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 (for rice)
450 g (2 cups) basmati rice
5 cardamom pods
1 bay leaf
½ cinnamon stick (for rice)
½ tsp ground turmeric (for rice)
¼ tsp salt (for rice)
950 ml (4 cups) hot vegetable stock or water (for rice)

Instructions

Step 1: Toast the walnuts either in a casserole dish or the oven, watching carefully to avoid burning. Once toasted, grind them into a fine powder using a mini chopper.
Step 2: Heat olive oil and butter in a casserole until the butter starts foaming. Add the diced onions, cover the pot, and cook over very low heat for 20 minutes, stirring occasionally to prevent browning.
Step 3: Stir in minced garlic, ground cinnamon, cumin, turmeric, nutmeg, salt, the cinnamon stick, and orange peel. Cook for 1–2 minutes until fragrant.
Step 4: Add diced lamb and stir to coat in the spices. If the pan becomes dry, add a little chicken stock and scrape up any browned bits.
Step 5: Drizzle in pomegranate molasses and honey, then add dried cranberries. Pour in the chicken stock and bring the mixture to a simmer.
Step 6: Stir in the ground walnuts, cover the pot, and cook on very low heat for about 1 hour. Stir every 20 minutes to prevent sticking. The stew will thicken and develop a glossy brown sauce.
Step 7: Remove the cinnamon stick and orange peel. Taste and adjust seasoning with salt and pepper. Garnish with chopped parsley, mint, and scatter pomegranate seeds over the stew.
Step 8: To make the golden rice, melt butter in a lidded pot. Add cardamom pods, bay leaf, cinnamon stick, ground turmeric, and salt. Stir to infuse the butter with spices.
Step 9: Add basmati rice (no need to rinse) and stir to coat in the spiced butter.
Step 10: Pour in hot vegetable stock or water and bring to a simmer. Stir once, cover tightly, reduce heat to low, and cook for 10 minutes without opening the lid.
Step 11: Remove from heat, stir gently, cover again, and let the rice rest for 10 minutes. Remove and discard whole spices. Fluff the rice before serving alongside the stew.

Tips & Variations

If you’re allergic to walnuts or prefer not to use them, omit walnuts and add a can of rinsed and drained chickpeas instead for added texture and protein.
For a quicker version, this stew can be made in an Instant Pot or slow cooker. Follow the same initial steps, then cook on high pressure for 35 minutes or low slow cooker for 8 hours.
Make sure to toast walnuts carefully to avoid bitterness and enhance their flavor.
Serve with jewel-like pomegranate seeds for a beautiful, fresh contrast.

Storage

Store leftover stew in an airtight container in the fridge for up to three days. Keep garnishes separate and add them when serving. This stew also freezes well—cool completely, omit garnishes, and freeze in portions. Defrost overnight in the fridge or use a microwave, adding a little water if the stew thickens too much. Reheat until piping hot throughout before serving.

How to Serve

The image shows a pot filled with a rich, brown stew made of chunks of tender meat mixed with a thick, textured sauce. Scattered on top are bright red pomegranate seeds adding a shiny and fresh contrast. Fresh green chopped herbs are sprinkled over the dish for a pop of color. A pair of cinnamon sticks rests on the stew, adding a rustic and warm feel. A silver spoon scoops some of the stew, showing the thick consistency and pieces of meat and onions. The pot is white with a soft cream inside, placed on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the walnuts?

While walnuts are essential for authentic flavor and texture in this Persian stew, you can omit them if allergic or unwanted. Add a can of chickpeas rinsed and drained as a substitute to maintain substance in the dish.

How long will this stew keep in the fridge?

You can keep the stew refrigerated in an airtight container for up to three days. To maintain freshness, add fresh garnishes like parsley, mint, and pomegranate seeds only when ready to serve.