When I first tried this Persian Lamb Stew Recipe, I couldn’t believe how flavorful it turned out! Each bite was an explosion of warm spices, rich lamb, and the sweetness of pomegranate molasses. The ground walnuts added a velvety texture I wasn’t expecting, making the dish feel both indulgent and comforting.
Oh, and the aromaa? My kitchen smelled like a Persian spice market for hours! What I love most is how it brings people together. I served it with golden basmati rice, scattered with jewel-like pomegranate seeds, and everyone was hooked.
Whether you’re cooking for a special occasion or just want to surprise your family on a weeknight, this dish is a winner. And the best part? It was so satisfying to create something both exotic and manageable. Trust me, you’ll want to make this again and again!
Why You’ll Love This Persian Lamb Stew Recipe?
A Comforting and Unique Dish
This isn’t your average stew! Persian lamb stew combines sweet, savory, and tangy flavors in one hearty dish. The addition of walnuts and pomegranate molasses elevates it into something truly special. It’s comfort food, but with a twist that makes it unforgettable.
Perfect for Special Occasions
While the dish is simple enough for an adventurous weeknight dinner, it’s elegant enough to serve to guests. The vibrant garnishes of fresh herbs and pomegranate seeds make it a show-stopper. If you’re looking to break the monotony of holiday traditions, this could be your star dish!
Flexible Cooking Options
Whether you prefer stovetop, slow cooker, or Instant Pot, this stew adapts beautifully to different cooking methods. You can choose what works best for your schedule without sacrificing flavor or texture.
Healthy and Customizable
Packed with protein, healthy fats from walnuts, and the goodness of spices, this stew strikes a great balance. You can even make it dairy-free by substituting butter for olive oil. Plus, there’s room to adjust ingredients like adding chickpeas or veggies for a boost.
Leftovers Taste Even Better
This stew stores and reheats like a dream. The flavors only deepen over time, so whether it’s lunch the next day or a quick frozen meal for later, it’s every bit as delicious.
Ingredients
- 1.5 lbs (700g) lamb shoulder, cubed
- 3 large onions, chopped
- 4 cloves garlic, minced
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 strands saffron, dissolved in 2 tbsp hot water
- 2 large potatoes, diced
- 3 medium tomatoes, peeled and chopped
- 1 cup cooked chickpeas
- 2 dried limes, pierced
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh herbs (like parsley or cilantro), for garnish
Variations
- Lamb: Use lamb leg, neck, or even ground lamb shaped into meatballs for a fun twist.
- Sweetener: Swap honey for maple syrup or brown sugar for a slightly different flavor profile.
- Nuts: Try almonds or cashews if you’re out of walnuts.
- Fruits: Use dried apricots or raisins instead of cranberries for a subtle change.
Equipment You’ll Need
- Large casserole dish/Dutch oven: For cooking a flavorful stew on the stovetop.
- Mini food processor: To grind the walnuts finely.
- Wooden spoon: For mixing and scraping the pan.
- Measuring cups and spoons: To achieve perfect spice ratios.
- Lid: To cover the casserole dish and simmer.
How to Make the Recipe Persian Lamb Stew?
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Step 1: Marinate the Lamb 🥩
Start by seasoning the lamb cubes with salt, pepper, and turmeric. Add a splash of lemon juice for extra tenderness and flavor. Allow it to marinate for at least an hour.
Step 2: Sauté the Aromatics
Heat olive oil in a large casserole dish or Dutch oven. Add the onions and sauté until golden brown, about 10-15 minutes. Stir in the minced garlic and continue cooking for another 2 minutes, ensuring the aromatics don’t burn.
Step 3: Build the Flavor Base 🌿
Sprinkle the cumin, cinnamon, and saffron water over the sautéed aromatics. Stir well to allow the spices to bloom, creating a fragrant base for the stew.
Step 4: Brown the Lamb 🔥
Add the marinated lamb pieces to the pot. Cook on medium-high heat until the lamb is browned on all sides. Stir occasionally to ensure even cooking.
Step 5: Add Vegetables and Broth 🍅
Next, add the diced tomatoes, potatoes, and cooked chickpeas to the pot. Toss in the pierced dried limes for their unique tangy flavor. Pour in enough water to just cover the ingredients. Bring everything to a boil, then reduce to a low simmer.
Step 6: Simmer and Develop Flavors 🕒
Cover the pot with a lid and simmer for about 1.5 to 2 hours, stirring occasionally. This slow cooking process ensures the lamb becomes tender and the flavors meld beautifully. Adjust the salt and pepper seasoning as needed.
Step 7: Finish and Serve 🌿
Once the lamb is fork-tender and the stew’s consistency is rich, remove from the heat. Garnish with fresh parsley or cilantro before serving. Enjoy with basmati rice or flatbread for a complete meal!
Tips for Making the Recipe
- Toast, Toast, Toast: Toasting the walnuts is a non-negotiable step. It brings out their earthy flavor and elevates the entire stew.
- Cut Evenly: Dice your lamb into similar-sized chunks for even cooking.
- Low and Slow: The longer you simmer, the better the flavors harmonize. Slow and steady wins the flavor race!
- Don’t Skip the Garnishes: Pomegranate seeds and fresh herbs add freshness and a pop of color to the rich stew.
How to Serve Persian Lamb Stew?
Serve the Persian lamb stew with golden turmeric rice or fluffy basmati rice to soak up the flavorful sauce. If you’re looking for a lighter option, steamed couscous works beautifully as well. To add a fresh element, pair the stew with a side of cucumber yogurt or a crisp green salad. Garnish generously with jewel-toned pomegranate seeds and a handful of fresh mint and parsley for a dish that’s as beautiful as it is tasty.
Nutritional Information (Per Serving)
This Persian lamb stew is not only delicious but also provides a balanced nutritional profile. Here’s a quick breakdown:
- Calories: Approximately 500 kcal
- Protein: Around 30g
- Carbohydrates: About 25g
- Fat: Roughly 25g
These values may vary slightly depending on portion size and ingredient adjustments. Enjoy a hearty, flavorful meal that nourishes your body and soul!
Make Ahead and Storage
Make Ahead
This stew is an excellent make-ahead dish. You can prepare it a day before, as the flavors deepen overnight. Simply reheat on the stove over low heat until warmed through.
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The stew also freezes well—just leave out the garnishes. Once cooled, portion it into freezer-safe bags or containers and store for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water.
Persian lamb stew is a stunning combination of bold flavors, inviting textures, and simple techniques. Whether you’re cooking for a cozy family night or an elegant dinner party, this dish will make you feel like a culinary superstar. Give it a try—I promise you’ll savor every bite!
For more details on how to make this, check out the video here:
Persian Lamb Stew Recipe
Ingredients
- 1.5 lbs 700g lamb shoulder, cubed
- 3 large onions chopped
- 4 cloves garlic minced
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 strands saffron dissolved in 2 tbsp hot water
- 2 large potatoes diced
- 3 medium tomatoes peeled and chopped
- 1 cup cooked chickpeas
- 2 dried limes pierced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh herbs like parsley or cilantro, for garnish
Instructions
- Start by seasoning the lamb cubes with salt, pepper, and turmeric. Add a splash of lemon juice for extra tenderness and flavor. Allow it to marinate for at least an hour.
- Heat olive oil in a large casserole dish or Dutch oven. Add the onions and sauté until golden brown, about 10-15 minutes. Stir in the minced garlic and continue cooking for another 2 minutes, ensuring the aromatics don’t burn.
- Sprinkle the cumin, cinnamon, and saffron water over the sautéed aromatics. Stir well to allow the spices to bloom, creating a fragrant base for the stew.
- Add the marinated lamb pieces to the pot. Cook on medium-high heat until the lamb is browned on all sides. Stir occasionally to ensure even cooking.
- Next, add the diced tomatoes, potatoes, and cooked chickpeas to the pot. Toss in the pierced dried limes for their unique tangy flavor. Pour in enough water to just cover the ingredients. Bring everything to a boil, then reduce to a low simmer.
- Cover the pot with a lid and simmer for about 1.5 to 2 hours, stirring occasionally. This slow cooking process ensures the lamb becomes tender and the flavors meld beautifully. Adjust the salt and pepper seasoning as needed.
- Once the lamb is fork-tender and the stew’s consistency is rich, remove from the heat. Garnish with fresh parsley or cilantro before serving. Enjoy with basmati rice or flatbread for a complete meal!
Notes
- Toast, Toast, Toast: Toasting the walnuts is a non-negotiable step. It brings out their earthy flavor and elevates the entire stew.
- Cut Evenly: Dice your lamb into similar-sized chunks for even cooking.
- Low and Slow: The longer you simmer, the better the flavors harmonize. Slow and steady wins the flavor race!
- Don’t Skip the Garnishes: Pomegranate seeds and fresh herbs add freshness and a pop of color to the rich stew.
