• March 24, 2014

    Persian Pomegranate-Walnut Lamb Stew

    by
    0 0 vote
    Article Rating

    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.

    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!

    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
    • 1/2 cup pomegranate molasses
    • 2 cups chicken stock
    • 1 cup peeled and grated beets

    Preparation

    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 1 1/2 hours. Season to taste with salt.
    0 0 vote
    Article Rating
    by

    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

    Subscribe
    Notify of
    guest
    0 Comments
    Inline Feedbacks
    View all comments

    GET NEW FOODESS POSTS DELIVERED STRAIGHT TO YOUR INBOX

    Thanks for signing up! Check your inbox to confirm.
    Lemon Yogurt Sauce Recipe June 9, 2020
    Yogurt Lemon Dressing

    FacebookPinterestTwitter 0 0 vote Article Rating A simple, vibrant yogurt lemon dressing recipe that comes together in minutes with just a few flavourful ingredients. It is a healthy and delicious dressing for salads and grain bowls, or a scrumptious sauce for fish and poached eggs (hello, quick and easy hollandaise substitute). I have been making […]

    Curried Cauliflower and Quinoa Soup Recipe April 29, 2020
    Curried Cauliflower and Quinoa Soup

    This Curried Cauliflower and Quinoa Soup is such a cozy and satisfying vegetarian meal.

    Lamb Pasta Sauce September 23, 2019
    Lamb Ragu Sauce

    FacebookPinterestTwitter 0 0 vote Article Rating Thick, meaty ragu with ground lamb in rich tomato sauce. A cozy, delicious lamb pasta recipe with long-cooked flavour in little time with 3 secret tricks. Nothing more comforting than a thick and meaty meat sauce amirite? This rich lamb ragu is a hearty, delicious departure from the typical […]

    0
    Would love your thoughts, please comment.x
    ()
    x