Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (900 g) lamb shoulder or leg, cut into 1½-inch cubes
- 2 cups (200 g) walnuts, toasted and finely ground
- 3 medium onions, finely diced
- 2 cloves garlic, minced
- 4 cups (960 ml) low-sodium chicken or beef broth
- 1 cup (240 ml) pomegranate molasses
- 2 tbsp sugar (or to taste)
- 3 tbsp olive oil
- 1 tsp ground turmeric, ½ tsp ground cinnamon, salt and black pepper
- Optional: pinch saffron in 2 tbsp hot water, pomegranate seeds, fresh herbs, cooked basmati rice
Do This
- 1) Toast walnuts in a dry pan until fragrant, then cool and grind finely.
- 2) Brown salted and peppered lamb cubes in hot oil in a heavy pot; set aside.
- 3) In the same pot, slowly cook onions until deep golden; add garlic and spices and cook 1 minute.
- 4) Return lamb to pot with ground walnuts, broth, pomegranate molasses, sugar, and saffron (if using); bring to a gentle simmer.
- 5) Simmer on low, partially covered, 1½–2 hours, stirring often, until lamb is very tender and sauce is thick, glossy, and velvety.
- 6) Adjust thickness with a splash of broth if needed; balance tartness and sweetness to taste, rest 10 minutes, then serve over basmati rice with herbs and pomegranate seeds.
Why You’ll Love This Recipe
- A classic Persian-inspired stew with deep, complex sweet-tart flavors from pomegranate molasses and walnuts.
- Slow-simmered lamb becomes incredibly tender, coated in a luxuriously thick, nutty sauce.
- Dairy-free by default and easy to adapt for different proteins or even a vegetarian version.
- Perfect for make-ahead entertaining: it tastes even better the next day.
Grocery List
- Produce: Onions, garlic, pomegranate seeds (arils, for garnish), fresh parsley or cilantro, lemons (optional, for serving).
- Dairy: Thick plain yogurt or Greek yogurt (optional, for serving).
- Pantry: Lamb shoulder or leg, walnuts, pomegranate molasses, chicken or beef broth, olive oil, sugar, ground turmeric, ground cinnamon, ground cardamom (optional), saffron threads (optional), long-grain or basmati rice, salt, black pepper.
Full Ingredients
For the Lamb and Walnut Stew
- 2 lb (900 g) boneless lamb shoulder or leg, trimmed and cut into 1½-inch (4 cm) cubes
- 1½ tsp kosher salt, divided (plus more to taste)
- ½ tsp freshly ground black pepper, plus more to taste
- 3 tbsp olive oil or neutral oil, divided
- 3 medium yellow onions, finely diced (about 3 cups / 450 g)
- 2 cloves garlic, minced
- 2 cups (200 g) walnut halves or pieces
- 4 cups (960 ml) low-sodium chicken or beef broth, plus more as needed
- 1 cup (240 ml) pomegranate molasses
- 2 tbsp granulated sugar, honey, or date syrup (more to taste)
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ¼ tsp ground cardamom (optional but lovely)
- 1 pinch saffron threads, lightly crushed and soaked in 2 tbsp hot water (optional but traditional)
For Serving and Garnish (Optional but Recommended)
- 4–6 cups cooked basmati rice (about 2 cups / 380 g dry rice)
- ¼–½ cup pomegranate seeds (arils)
- 2–3 tbsp chopped fresh parsley or cilantro
- 2–3 tbsp roughly chopped toasted walnuts
- Lemon wedges
- Thick plain or Greek yogurt
Step-by-Step Instructions
Step 1: Toast and Grind the Walnuts
Place the walnuts in a dry, heavy skillet over medium heat. Toast, stirring frequently, for 5–7 minutes until they smell fragrant and you see a light golden color in spots. Watch closely so they do not burn, as burnt walnuts will make the stew bitter.
Transfer the toasted walnuts to a plate to cool slightly. Once cool, grind them very finely in a food processor or spice grinder until they resemble coarse, slightly oily sand or a thick meal. Stop before they turn into walnut butter. Set aside.
Step 2: Season and Brown the Lamb
Pat the lamb cubes dry with paper towels so they brown properly. Toss them with about 1 tsp of the kosher salt and the ½ tsp black pepper.
Heat 2 tbsp of the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Working in 2–3 batches so you do not crowd the pan, brown the lamb on all sides, about 6–8 minutes per batch. You are aiming for good color, not fully cooked meat. Transfer browned lamb to a bowl and repeat with remaining pieces, adding a splash more oil if the pot looks dry.
Step 3: Slowly Caramelize the Onions
Reduce the heat to medium-low. In the same pot, add the remaining 1 tbsp oil if needed. Add the diced onions and a small pinch of salt. Cook, stirring occasionally, for 15–20 minutes until the onions are soft, jammy, and a deep golden color. If they start to brown too quickly, lower the heat and add 1–2 tbsp water to loosen any browned bits on the bottom.
Add the minced garlic and cook for 1 minute until fragrant. Sprinkle in the turmeric, cinnamon, and cardamom (if using). Stir and cook the spices with the onions for another 1 minute to bloom their flavor.
Step 4: Build the Stew Base
Return the browned lamb and any accumulated juices to the pot with the onions and spices. Stir to coat the meat in the onion mixture.
Add the ground walnuts, 4 cups (960 ml) broth, pomegranate molasses, sugar, the remaining ½ tsp kosher salt, and the saffron with its soaking liquid (if using). Stir well, scraping the bottom of the pot to release any browned bits. The liquid should just cover the lamb; if it does not, add a little more broth or water.
Increase the heat to medium-high and bring the mixture just up to a simmer.
Step 5: Simmer Low and Slow Until Tender
Once the stew reaches a gentle simmer, reduce the heat to low. Partially cover the pot with a lid, leaving a small gap for steam to escape. Simmer gently for 1½–2 hours, stirring every 15–20 minutes.
The ground walnuts will thicken the stew as it cooks and can settle on the bottom, so each time you stir, scrape along the bottom of the pot to prevent sticking. If the stew becomes too thick or starts to catch on the bottom, add ¼–½ cup of hot water or broth and lower the heat slightly.
The stew is ready when the lamb is very tender and the sauce is glossy, rich, and thick enough to coat the back of a spoon.
Step 6: Adjust the Consistency and Seasoning
When the lamb is tender, remove the lid and check the consistency. You are aiming for a thick, velvety sauce that is not stodgy. If it is too thin, simmer uncovered for another 10–20 minutes, stirring more frequently, until reduced to your liking. If it is too thick, stir in a little more broth or hot water.
Taste the stew. Pomegranate molasses can vary in tartness, so adjust the balance to your liking. Add more sugar (or honey/date syrup) a teaspoon at a time if it is too sour, or a tablespoon or two more pomegranate molasses if you want a sharper, fruitier tang. Adjust salt and pepper as needed.
Step 7: Rest, Garnish, and Serve
Turn off the heat and let the stew rest for 10–15 minutes. This brief rest helps the flavors settle and the sauce thicken slightly more.
Meanwhile, prepare your serving elements: fluff the hot basmati rice with a fork, roughly chop a small handful of fresh herbs, and have pomegranate seeds, toasted walnut pieces, lemon wedges, and yogurt ready if using.
Serve generous spoonfuls of the lamb and walnut stew over or alongside mounds of rice. Top with pomegranate seeds, herbs, and a sprinkle of chopped toasted walnuts. Offer lemon wedges and a spoonful of cool yogurt on the side to contrast with the rich, sweet-tart sauce.
Pro Tips
- Control the heat. This stew likes a very gentle simmer. If it boils too hard, the lamb can toughen and the walnut-thickened sauce is more likely to catch on the bottom.
- Grind the walnuts finely, but not into butter. Very fine walnut meal gives the sauce its velvety body. Stop processing as soon as you see a moist, sandy texture.
- Use good pomegranate molasses. Look for one with just pomegranate juice (and maybe a little sugar), no added flavorings. Different brands vary; taste yours to judge how much sweetener you will need.
- Better the next day. Like many stews, this one improves after a night in the fridge. Make it ahead if you are serving guests, then reheat gently.
- Skim excess fat if desired. Lamb can be rich. Once cooled slightly, you can skim off any fat pooling on the surface for a lighter finish.
Variations
- Chicken Fesenjan-Style: Swap lamb for 2½–3 lb (about 1.2–1.4 kg) bone-in, skin-on chicken thighs. Brown the chicken well, then simmer 45–60 minutes instead of 1½–2 hours, until the meat is very tender.
- Vegetarian Walnut-Pomegranate Stew: Replace lamb with a mix of hearty vegetables such as eggplant cubes, mushrooms, and butternut squash. Sauté them until golden, then proceed with the sauce. Use vegetable broth instead of chicken or beef broth.
- Butternut or Pumpkin Twist: Add 2–3 cups of 1-inch cubes of butternut squash or pumpkin during the last 30–40 minutes of simmering. The sweet, soft cubes pair beautifully with the tangy sauce.
Storage & Make-Ahead
Let the stew cool to room temperature, then transfer it to an airtight container. Refrigerate for up to 4 days. The flavors deepen over time, so it is an excellent make-ahead dish.
To reheat, warm gently in a covered pot over low heat, stirring occasionally and adding a splash of water or broth if the sauce has thickened too much in the fridge.
For longer storage, freeze in airtight containers for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Because of the walnut base, the sauce may separate slightly after freezing; just stir well while reheating and adjust the consistency with a little extra liquid if needed.
Nutrition (per serving)
Approximate values for 1 of 6 servings of stew (without rice or yogurt): about 560 calories; 38 g fat; 8 g saturated fat; 18 g carbohydrates; 5 g fiber; 8 g sugar; 34 g protein; 620 mg sodium. Actual values will vary based on specific ingredients and brands used.
