Persian Pomegranate Walnut Lamb Stew

Ingredients

• 1.5 lbs boneless lamb shoulder or leg, cut into 1.5-inch cubes
• 3 tbsp extra-virgin olive oil
• 1 whole large yellow onion
• 4 whole garlic cloves
• 1.5 cups raw walnuts, roughly chopped
• ½ cup pomegranate molasses
• 1.5 cups low-sodium chicken or beef broth
• 1 tsp ground turmeric
• ¾ tsp ground cinnamon
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ cup pomegranate seeds (arils), for garnish
• 2 tbsp fresh parsley, finely chopped, for garnish

Instructions

1. 1

   Pat the 1.5 lbs of lamb cubes completely dry with paper towels — removing surface moisture ensures a proper golden sear rather than steaming. Season all over with 1 tsp of kosher salt and 0.5 tsp of black pepper.

2. 2

   Dice 1 large yellow onion into 1/2-inch pieces. Peel and finely mince 4 garlic cloves. Roughly chop 1.5 cups of raw walnuts into 1/4-inch pieces — they'll break down during cooking, so don't make them too small.

3. 3

   Set a 5-quart Dutch oven or heavy-bottomed pot over medium-high heat. Pour in 3 tbsp of extra-virgin olive oil and let it heat for 2 minutes until it shimmers and moves freely around the pan.

4. 4

   Working in two batches to avoid crowding, place the lamb cubes in the hot oil. Sear without stirring for 2-3 minutes, then turn and sear another 2-3 minutes per side until deep golden brown on all surfaces — you want a caramelized crust. Transfer the seared lamb to a clean plate, then repeat with the remaining batch.

5. 5

   Add the diced onion to the same pot over medium heat. Stir frequently, scraping up any browned bits stuck to the bottom with a wooden spoon — these are pure flavor. Cook for 4-5 minutes until the onion turns translucent and the edges begin to soften.

6. 6

   Add the minced garlic and stir constantly for 30 seconds until fragrant — you'll smell the sharp garlic aroma. Pour in 1 tsp of ground turmeric and 0.75 tsp of ground cinnamon, stirring for another 30 seconds to bloom the spices in the hot oil.

7. 7

   Add the chopped walnuts and stir for 1 minute, coating them evenly in the oil. Pour in 0.5 cup of pomegranate molasses and 1.5 cups of broth, scraping the bottom of the pot to loosen any stuck bits. Return the seared lamb and all accumulated juices to the pot, stirring to combine.

8. 8

   Bring the liquid to a gentle simmer — you should see small bubbles breaking the surface regularly but not a rolling boil. Reduce heat to low, partially cover the pot with a lid, and braise for 50-60 minutes, stirring every 20 minutes. The lamb is done when a fork pierces the meat with no resistance and it falls apart easily.

9. 9

   Taste the sauce and adjust seasoning — add more pomegranate molasses if you want more tartness, or stir in a pinch of salt if it tastes flat. The sauce should taste balanced: tart from the pomegranate, slightly sweet from the walnuts, warm from the spices.

10. 10

    Ladle the fesenjan into serving bowls or onto plates over steamed basmati rice. Scatter 0.25 cup of pomegranate seeds and 2 tbsp of fresh chopped parsley over each serving for brightness and color — the tart pomegranate seeds cut through the richness of the sauce.

11. 11

    Serve immediately. The fesenjan tastes even better the next day as the flavors meld, so leftovers make excellent meal prep.

Tools you’ll need

• paper towels
• 5-quart Dutch oven or heavy-bottomed pot
• wooden spoon
• fork
• serving bowls or plates
• ladle

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