How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this dish ahead?

Yes, you can prepare the stew a day in advance, which will also enhance the flavors. Reheat gently before serving.

Are there any substitutions for pomegranate molasses?

You can use a mix of pomegranate juice and balsamic vinegar as an alternative.

Can I use different nuts instead of walnuts?

Walnuts are traditional, but you can substitute with almonds or pecans for a different flavor.

How do I reheat the stew?

Reheat gently on the stovetop over low heat, adding a splash of water if it becomes too thick.

Persian Pomegranate Lamb Stew with Walnuts and Saffron

Name: Persian Pomegranate Lamb Stew with Walnuts and Saffron
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Main Course
Ingredients: 1 kg lamb shoulder or leg, cut into 2-inch cubes; 1 medium onion, finely chopped; 2 cloves garlic, minced; 1 tsp ground turmeric; Salt and pepper to taste; 3 tbsp olive oil; 2 cups chicken or lamb broth; 1 cup pomegranate molasses; 1½ cups walnuts, finely ground; ¼ tsp saffron threads, steeped in 2 tbsp warm water; 2 tbsp sugar (optional, for balancing tartness); Fresh pomegranate seeds; Chopped fresh parsley

A fragrant and savory traditional Khoresh Fesenjan stew

This rich and flavorful Persian stew combines tender lamb, tangy pomegranate molasses, and crushed walnuts for a hearty meal that's perfect for any occasion.

2 h 45 min
6
Intermediate

Ingredients

For the Lamb Marinade

1 kg lamb shoulder or leg, cut into 2-inch cubes

1 medium onion, finely chopped

2 cloves garlic, minced

1 tsp ground turmeric

Salt and pepper to taste

For the Stew Base

3 tbsp olive oil

2 cups chicken or lamb broth

1 cup pomegranate molasses

1½ cups walnuts, finely ground

¼ tsp saffron threads, steeped in 2 tbsp warm water

2 tbsp sugar (optional, for balancing tartness)

For Garnish

Fresh pomegranate seeds

Chopped fresh parsley

Preparation

Marinating the Lamb

Combine Ingredients

In a large bowl, combine lamb cubes with the chopped onion, minced garlic, ground turmeric, salt, and pepper.

Marinate

Mix thoroughly, cover with plastic wrap, and refrigerate for at least 1 hour, or overnight for the best flavor.

Preparing the Stew Base

Heat Oil

In a large pot, heat olive oil over medium heat.

Brown Lamb

Add marinated lamb, sauté until browned on all sides (about 8-10 minutes).

Add Base Ingredients

Stir in the pomegranate molasses, ground walnuts, and broth.

Be careful not to burn the ground walnuts as they can become bitter.

Cooking Process

Simmering

Cover and let the stew simmer gently on low heat for about 2 hours until the lamb is tender.

Ensure a gentle simmer to prevent breaking the walnuts.

Integrating Saffron

Add the steeped saffron and continue to cook for an additional 20-30 minutes to marry the flavors.

Adjust sugar levels based on the sweetness/tartness of the pomegranate molasses.

Adjusting Seasoning

At the end, taste and adjust seasoning with salt, pepper, or additional sugar if needed.

Plating & Serving