Can I make Persian Lamb Stew in advance?

Absolutely. In fact, Persian Lamb Stew often tastes even better the next day after the flavors have had time to deepen and meld together. Prepare it a day ahead and store it in the fridge (ungarnished). Reheat gently on the stove or in the microwave, adding a splash of water if needed to loosen the consistency.

What can I use instead of pomegranate molasses?

While pomegranate molasses is key to the stew’s signature tangy-sweet flavor, you can substitute it with a mixture of balsamic vinegar and honey (roughly 2:1 ratio) if you don’t have any on hand. Note that the flavor will be slightly different, but it will still complement the lamb beautifully.

Is this stew suitable for freezing?

Yes! Persian Lamb Stew freezes very well. Let it cool completely, skip the fresh herb and pomegranate garnishes, then portion into airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge and reheat gently. You may need to add a splash of water to adjust the thickness.

Persian Lamb Stew – Best Comfort Food Recipe for Winter

Name: Persian Lamb Stew
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Persian
Ingredients: 130g (1 cup) walnuts: ground to a fine powder for stew thickness and nutty flavor; 2 tbsp olive oil: used for sautéing; 1 tbsp unsalted butter: adds richness to the base; 2 onions, finely diced: for sweetness and base flavor; 3 garlic cloves, minced: adds aromatic depth; 1/2 tsp ground cinnamon: warm, sweet spice; 1/2 tsp ground cumin: earthy, slightly smoky flavor; 1/2 tsp ground turmeric: adds color and bitterness; 1/4 tsp ground nutmeg: subtle aromatic spice; 1 cinnamon stick: infuses stew slowly with warmth; Small piece of orange peel: adds citrus brightness; 900g (2 pounds) diced lamb shoulder, fat trimmed: main protein, becomes tender with slow cooking; 90g (3/4 cup) dried cranberries: adds tart chewiness; 3 tbsp pomegranate molasses: gives signature sweet-tart depth; 2 tbsp honey: balances acidity with sweetness; 500ml (2 cups) chicken stock: base liquid for simmering; 1 tbsp chopped parsley: for garnish; 1 tbsp chopped mint: for garnish; 2 tbsp pomegranate seeds: for fresh, juicy garnish

Description

This Persian Lamb Stew is a rich and aromatic dish made with tender chunks of lamb shoulder, ground walnuts, pomegranate molasses, and warm spices like cinnamon and turmeric. A slow-cooked masterpiece, it’s perfect for festive occasions or a cozy winter dinner, offering bold Middle Eastern flavors in every bite.

Ingredients

Scale

130g (1 cup) walnuts: ground to a fine powder for stew thickness and nutty flavor
2 tbsp olive oil: used for sautéing
1 tbsp unsalted butter: adds richness to the base
2 onions, finely diced: for sweetness and base flavor
3 garlic cloves, minced: adds aromatic depth
1/2 tsp ground cinnamon: warm, sweet spice
1/2 tsp ground cumin: earthy, slightly smoky flavor
1/2 tsp ground turmeric: adds color and bitterness
1/4 tsp ground nutmeg: subtle aromatic spice
1 cinnamon stick: infuses stew slowly with warmth
Small piece of orange peel: adds citrus brightness
900g (2 pounds) diced lamb shoulder, fat trimmed: main protein, becomes tender with slow cooking
90g (3/4 cup) dried cranberries: adds tart chewiness
3 tbsp pomegranate molasses: gives signature sweet-tart depth
2 tbsp honey: balances acidity with sweetness
500ml (2 cups) chicken stock: base liquid for simmering
1 tbsp chopped parsley: for garnish
1 tbsp chopped mint: for garnish
2 tbsp pomegranate seeds: for fresh, juicy garnish

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Instructions

Toast the walnuts in a dry pan or oven until fragrant and golden, then grind into a fine powder. Set aside.
Heat olive oil and butter in a large casserole. Add the diced onions, cover, and cook on low heat for 20 minutes, stirring occasionally until very soft.
Add garlic, ground cinnamon, cumin, turmeric, nutmeg, cinnamon stick, and orange peel. Sauté for 1–2 minutes until aromatic.
Stir in the diced lamb, coating well with the spices. Add a splash of stock if the pan dries out, and scrape up browned bits.
Add pomegranate molasses, honey, and dried cranberries. Stir to combine.
Pour in chicken stock and bring to a gentle simmer. Add ground walnuts and stir again.
Cover and cook on very low heat for about 1 hour. Stir every 20 minutes to prevent walnuts from sticking.
Once the stew thickens and turns a glossy brown, discard the cinnamon stick and orange peel. Season with salt and pepper to taste.
Garnish with parsley, mint, and pomegranate seeds. Serve hot with rice or couscous.

Notes

Use fresh walnuts to avoid bitterness from rancid nuts.
Can be made in an Instant Pot (35 min high pressure + 10 min natural release).
Stew can be frozen in airtight containers without garnish for up to 3 months.
Let the flavors deepen overnight — it tastes even better the next day.
Golden rice with turmeric is a traditional and flavorful pairing.

Prep Time: 30 minutes
Cook Time: 1 hour
Category: Main Course
Method: Stovetop
Cuisine: Persian

Nutrition

Serving Size: 1 portion (approx. 400g)
Calories: 1565 kcal
Sugar: 48g
Sodium: 470mg
Fat: 82g
Saturated Fat: 10g
Unsaturated Fat: 68g
Trans Fat: 0g
Carbohydrates: 140g
Fiber: 7g
Protein: 61g
Cholesterol: 118mg