This Persian lamb stew, also called khoresh fesenjan, is rich Middle Eastern comfort food. The pomegranate and walnut sauce is deeply savory, sweet and tart.
For more in this style, try my Indian lamb chops or beef kafta next.
Persian Lamb Stew Ingredients
Here is what you need for this Persian lamb stew, a pomegranate and walnut stew known as fesenjan.
- Lamb: leg or shoulder, cut into cubes. Chicken legs work too.
- Yellow onions: cooked slowly until deep golden.
- Ground walnuts: they thicken the stew and add richness.
- Pomegranate molasses: the tangy, sweet-tart heart of the dish.
- Chicken or vegetable stock: the simmering liquid.
- Grated beets: for color and a gentle earthy sweetness.
- Olive oil and salt: for searing and seasoning.
Full recipe quantities listed in the recipe card at the bottom of the article.
Variations and Substitutions
This Persian stew is easy to adapt to what you have.
- Make it classic fesenjan: use chicken legs in place of lamb.
- Skip the beets: leave them out for a more traditional version.
- Adjust the sweetness: add a little honey if your molasses is very tart.
- Add saffron: a pinch of bloomed saffron deepens the Persian flavor.
- Add warm spices: a pinch of cinnamon and turmeric round out the flavor.
- Make it in an Instant Pot: pressure cook the lamb to tenderize it faster.
- Serve over rice: spoon it over my Indian mother-in-law’s easy basmati rice, with my yogurt sauce on the side.
Grab These Tools
- Large deep skillet or Dutch oven: for searing and simmering.
- Wooden spoon: for stirring the onions and walnuts.
- Box grater: for the beets.
- Food processor: handy for grinding the walnuts.
How to Make Persian Lamb Stew
This Persian stew is simple, but it rewards slow cooking.
Brown the Lamb
Sear the lamb cubes in a little oil until browned on all sides. Set them aside on a plate.
Cook the Onions and Walnuts
Cook the onions over medium heat until deep golden, about 15 minutes. Stir in the ground walnuts and cook until fragrant.
Simmer with Pomegranate Molasses
Add the pomegranate molasses and stock and bring to a boil. Return the lamb, stir in the beets, then cover and simmer until tender.
5 Common Mistakes When Making Persian Lamb Stew
Here are the most frequent mix-ups to avoid when making Persian lamb stew:
- Rushing the onions: cook them slowly to deep gold for the best flavor.
- Skipping the sear: browning the lamb adds depth you cannot get later.
- Too-tart molasses: taste and balance it with a little honey if needed.
- Boiling hard: a gentle simmer keeps the lamb tender.
- Burning the walnuts: toast them just until fragrant, then move on.
Make Ahead and Storage
Like most stews, this Persian lamb stew tastes even better the next day.
Make Ahead
- Cook a day ahead: the flavors deepen overnight in the fridge.
- Reheat gently: warm it on the stove with a splash of stock.
Storing Leftovers
- In the fridge: store in an airtight container for up to 4 days.
- Freezing: freeze for up to 3 months, then thaw overnight in the fridge.
How to Serve This Persian Lamb Stew
Serve this Persian stew the traditional way, spooned over fluffy basmati rice.
What to Serve With Persian Lamb Stew
- Basmati or saffron rice: it soaks up the rich pomegranate sauce.
- A cooling yogurt: a spoon of yogurt sauce balances the richness.
- Fresh herbs: scatter parsley or mint and pomegranate seeds on top.
Make It a Feast
- Add a kebab: serve it with my beef kafta for a bigger spread.
- Warm flatbread: lovely for scooping up the sauce.
How to Make the Best Persian Lamb Stew: Final Notes + Secrets
A few small things take this from good to great.
- Grind your own walnuts: freshly ground walnuts taste richer.
- Cook onions low and slow: this builds the base flavor.
- Balance sweet and tart: taste the molasses and adjust as needed.
- Simmer gently and long: lamb needs time to turn tender.
- Garnish with pomegranate: the seeds add color and a fresh pop.
FAQs About Persian Lamb Stew
Just skimming through? Here are some quick answers to the commonly-asked questions.
Fesenjan is a classic Persian stew, or khoresh, made with pomegranate molasses and ground walnuts. It is traditionally made with chicken or duck. Like ghormeh sabzi, it is a beloved Iranian dish. My lamb version is rich, savory, sweet and tart.
Persian lamb stew is a slow-cooked stew of lamb in a savory Persian sauce. This one is a fesenjan, built on pomegranate molasses and walnuts. The lamb simmers until tender and falls apart. It is usually served over basmati rice.
Pomegranate molasses is thick, dark and intensely tangy. It tastes sweet and sour at once, like concentrated pomegranate. It gives Persian stew its signature flavor. You can find it at Middle Eastern groceries or make your own.
Yes, chicken makes a more traditional fesenjan. Use bone-in, skinless chicken legs or thighs. They stay juicy and soak up the sauce. Reduce the simmer time, since chicken cooks faster than lamb.
Serve Persian lamb stew over fluffy basmati or saffron rice. A spoon of yogurt and fresh herbs balance the richness. Pomegranate seeds add a bright, fresh pop. Warm flatbread is lovely on the side too.
Pomegranate molasses is hard to replace, but you can come close. Simmer pomegranate juice with a little sugar and lemon until thick. The flavor will be milder than the real thing. It is worth seeking out the molasses if you can.
The grated beets are my twist on the classic. They add a deep ruby color and a gentle earthy sweetness. You can leave them out for a more traditional fesenjan. Either way the stew is rich and satisfying.
Yes, this Persian stew is great to make ahead. The flavors deepen overnight in the fridge. Reheat gently on the stove with a splash of stock. It also freezes well for up to three months.
More Lamb and Middle Eastern Recipes You’ll Love
- The Juiciest Beef Kafta
- Lamb Chops Curry
- Easy Chicken Biryani
- Indian Spiced Grilled Lamb Chops
- Lemon Tahini Dressing
Persian Pomegranate-Walnut Lamb Stew
Ingredients
- vegetable oil for searing
- sea salt
- 2 lbs lamb leg or shoulder cut in 1-inch cubes (or skinless chicken legs)
- 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
- Heat a large, deep skillet over medium-high; add a splash of oil and brown the lamb on all sides. Transfer to a plate.
- Drain all but 2 tbsp fat from the skillet. Add the onions and cook over medium heat for about 15 minutes, until golden. Stir in the walnuts and cook until fragrant, about 5 minutes.
- Add the pomegranate molasses and stock; bring to a boil, then reduce to a simmer and return the lamb to the stew. Stir in the beets. Cover and cook until the lamb is tender, about 1 1/2 hours. Season to taste with salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
