Persian Pomegranate-Walnut Lamb Stew

Persian Pomegranate Walnut Lamb Stew

It was a strange coincidence last week when I forayed into Persian cuisine with this sumptuous lamb stew… and it happened to be the Persian new year. A couple of weeks ago I made pancakes for breakfast for the first time in ages and ages… and later that day I realized it was pancake Tuesday. I must have food-focused holidays imprinted in my subconscious.

I recently bought a cookbook – The New Persian Kitchen, by Louisa Shafia, and it has me totally enamoured. I’ve read it cover-to-cover about three times. I haven’t cooked from it a ton yet, but I love Louisa’s style: fruit- and vegetable-centric recipes and inspired flavour combinations (mostly classic Iranian, plus many of her own twists). Think pomegranates, lime, fresh herbs by the bunch, yogurt, sumac, pistachios, saffron – really gorgeous flavours.

Persian Pomegranate Walnut Lamb Stew
This was the first recipe I tried, and I can’t believe I changed it (well, I can believe it actually). But my good friend Fariba is a wonderful Persian cook, and has made this (or a similar) stew for me with lamb. She always puts so much love into her food that I got the warm fuzzies when I thought about making it again in my own kitchen. Other than swapping the chicken out for lamb, though, I did follow Louisa’s recipe.

The foundation for this stew is walnuts, providing a toasty-nutty backdrop, and a generous pour of tangy-sweet pomegranate molasses. The flavour is really interesting – quite tart indeed, but balanced by lots of onion and earthy beet.

I like that there aren’t many ingredients – really simple to make, with impressive results. I served mine with fragrant saffron rice and a green salad. The only thing I’d do differently next time is double the recipe!

Persian Pomegranate-Walnut Lamb Stew
 
Prep time
Cook time
Total time
 
Adapted from The New Persian Kitchen, by Louisa Shafia.
Author:
Serves: 4
Ingredients
  • vegetable oil, for searing
  • sea salt
  • 2 lbs lamb leg or shoulder, cut in 1" cubes (or skinless chicken legs, per original recipe)
  • 2 yellow onions, finely diced
  • 1 cup walnuts, coarsely ground
  • ½ cup pomegranate molasses
  • 2 cups chicken stock
  • 1 cup peeled and grated beets
Instructions
  1. Heat a large, deep skillet over medium high; add a splash of oil and brown lamb on all sides. Transfer to a plate.
  2. Drain all but 2 tbsp fat from the skillet. Add onions and cook over medium heat for about 15 minutes, until golden. Stir in walnuts and cook until fragrant, about 5 minutes.
  3. Add pomegranate molasses and stock; bring to a boil then reduce to a simmer and return lamb to the stew. Stir in beets. Cover and cook until lamb is tender, about 1½ hours. Season to taste with salt.
 

Leave a Reply

(*) Required, Your email will not be published

Rate this recipe:  

12 Comments

    • Jennifer Pallian

      March 26, 2014 5:34 pm - Reply

      Absolutely! I think that goat has a stronger flavour which may stand up even better to the bold tang. Give it a go and let me know! ;)

  1. Melissa

    March 25, 2014 10:55 am - Reply

    This looks incredible, I’m so curious about the taste!

  2. McKenzie

    March 25, 2014 10:56 am - Reply

    I bought a bottle of pomegranate molasses and was looking for a recipe to try it out – this must have been fate!

  3. Carol at Wild Goose Tea

    March 26, 2014 1:44 pm - Reply

    Pomegranate molasses??? Well that is a new one for me. And looks like a VERY tasty new flavor. I can see why you are intrigued with your new cookbook exposure. This is quite an interesting recipe. I cook very little with lamb, but I sure love to eat it. It’s the beets that seem odd—-and I find odd interesting. Lol

    • Jennifer Pallian

      March 26, 2014 5:32 pm - Reply

      Haha Carol :) You can’t really taste them, but they add a nice colour, and maybe a bit of sweetness. They melt into the stew.

  4. Jenny Devine

    March 26, 2014 4:15 pm - Reply

    Hi Jen this sounds yummy! Just a question in regards the “beets”? I’m in Australia, so I’m assuming beets are what we call beetroot? If not then could you please enlighten me? Thanks so much, your blog is a constant source of inspiration! Keep ‘em coming!! X Jen

    • Jennifer Pallian

      March 26, 2014 5:31 pm - Reply

      Jenny, yes it’s the same thing ;) Thank you so much for your kind words.