Ingredients
Scale
- 130 g (1 cup) walnuts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 2 onions (finely diced)
- 3 garlic cloves (minced)
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp ground nutmeg
- 1 cinnamon stick
- Small piece orange peel
- 900 g (2 pounds) diced lamb shoulder (fat trimmed)
- 90 g (¾ cup) dried cranberries
- 3 tbsp pomegranate molasses
- 2 tbsp honey
- 500 ml (2 cups) chicken stock (or broth)
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 1 tbsp unsalted butter (for the rice)
- 450 g (2 cups) basmati rice
- 5 cardamom pods
- 1 bay leaf
- ½ cinnamon stick (for the rice)
- ½ tsp ground turmeric (for the rice)
- ¼ tsp salt (for the rice)
- 950 ml (4 cups) hot vegetable stock (or water)
Instructions
- Toast the walnuts in a dry pan until golden brown; set aside.
- In a heavy-bottomed pot, heat olive oil and butter. Sauté onions until translucent, then add garlic and cook until fragrant.
- Add spices and mix well.
- Brown the diced lamb on all sides in the pot.
- Stir in walnuts, cranberries, pomegranate molasses, honey, and chicken stock; bring to a gentle boil.
- Reduce heat, cover, and simmer for about 90 minutes until tender.
- Prepare basmati rice separately with butter and spices; serve the stew over rice garnished with parsley and mint.
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Category: Main
- Method: Simmering
- Cuisine: Persian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 400
- Sugar: 12g
- Sodium: 560mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg