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Persian Lamb Stew

Persian Lamb Stew
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Persian Lamb Stew is a heartwarming dish that brings comfort and rich flavors to your dining table. This delightful stew features tender lamb, slowly simmered with aromatic spices and the unique sweetness of pomegranate molasses. Enhanced by the crunch of toasted walnuts and served over fluffy basmati rice, it’s perfect for family gatherings or cozy nights in. Whether prepared on the stove, in an Instant Pot, or a slow cooker, this recipe is accessible for cooks of all skill levels.

Ingredients

Scale
  • 900 g diced lamb shoulder
  • 130 g walnuts
  • 3 tbsp pomegranate molasses
  • 90 g dried cranberries
  • 2 onions
  • 3 garlic cloves
  • 500 ml chicken stock
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • ½ tsp ground cinnamon
  • ½ tsp ground cumin
  • ½ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 cinnamon stick
  • Small piece orange peel
  • 2 tbsp honey
  • 1 tbsp chopped parsley to garnish
  • 1 tbsp chopped mint to garnish
  • 450 g basmati rice
  • 5 cardamom pods
  • 1 bay leaf
  • ½ cinnamon stick
  • ½ tsp ground turmeric
  • ¼ tsp salt
  • 950 ml hot vegetable stock or water

Instructions

  1. Gather and prepare all ingredients: dice onions, mince garlic, and measure spices.
  2. In a dry skillet, toast walnuts over medium heat until fragrant; set aside.
  3. In a large pot or Dutch oven, heat olive oil and butter. Sauté onions until golden brown; add garlic and spices for 2 minutes.
  4. Add diced lamb and salt; brown on all sides (5–7 minutes).
  5. Stir in cranberries, pomegranate molasses, honey, walnuts, and chicken stock. Bring to a boil then reduce heat; cover and simmer for 90 minutes until lamb is tender.
  6. Serve over basmati rice garnished with parsley and mint.

Nutrition

Find it online: https://madebykiara.com/persian-lamb-stew/