I first made this Persian lamb stew on a wet Sunday afternoon when I wanted something to fill the house with awarm, spiced aroma and give the family a proper hug of a meal. The moment the onions started to soften and that first shimmer of butter hit the pan, the kitchen changed — warm, slightly sweet notes of cinnamon and turmeric rose up and I knew this was going to be one of those dishes people lean in for.
Persian cuisine has always balanced fragrant spices, tart and sweet notes, and textures that bring a little theatre to the table. This lamb stew — with its toasted ground walnuts and bright pomegranate molasses — is a classic example: rich and glossy, with tender meat that pulls apart under your fork, studded with jewel-like cranberries and finished with fresh herbs.
Ingredients for Persian Lamb Stew
Below I talk through the main elements you’ll want on the counter in a conversational way — I often set them out while the onions are sweating so everything is within reach.
- Lamb shoulder – the star; fatty and connective-tissue rich so it becomes meltingly soft with long, gentle cooking (you can swap for beef chuck if needed).
- Onions – they build the base sweetness when cooked low and slow; don’t rush them — the stew depends on soft, almost jammy onions.
- Garlic – adds warmth and a savory backbone; stir it in once the onions are soft so it doesn’t burn.
- Walnuts – toasted and ground, they thicken the sauce and give that nutty, slightly bitter depth typical of the Persian-style stew.
- Pomegranate molasses – gives the dish its bright, tangy-sweet note; if you don’t have it, a reduced balsamic-honey mix will stand in.
- Dried cranberries – pop-like bursts of sweet-tart flavor; they balance the richness of the lamb.
- Chicken or vegetable stock – to simmer the meat and form the sauce; homemade stock is ideal but store-bought works fine.
- Spices (cinnamon, cumin, turmeric, nutmeg, cardamom) – the warm spices layer flavor without heat — they’re about aroma and depth rather than spiciness.
- Butter and olive oil – combined for flavor and to stop the butter from burning; I use both to get that silky mouthfeel.
- Fresh herbs (parsley, mint) – scatter over at the end to lift the dish and add freshness against the dense sauce.
- Rice (basmati) – traditional accompaniment; fragrant and light, it soaks up the sauce perfectly.
Step-by-Step Cooking Instructions
Below are the precise steps and timings I use every time I make this stew. I’ve tested the timings to make sure the lamb is fork-tender and the sauce glossy.
Recipe yield: serves 6. Prep time: about 15 minutes. Stove-top cook time: about 1 hour 30 minutes (plus time to brown and sweat onions).
- Toast and grind the walnuts.Heat a dry skillet or use your casserole on medium. Add 130 g (about 1 cup) walnuts and toast, watching closely and shaking the pan. They’ll go from quiet to fragrant and slightly browned in a minute or two — don’t let them scorch. Transfer to a mini chopper and grind to a fine powder. The toasting brings out oils and deepens the nutty flavor; raw walnuts will taste flatter.
- Sweat the onions low and slow.Heat 2 tablespoons olive oil and 1 tablespoon unsalted butter in a heavy casserole until the butter foams. Add 2 finely diced onions, cover, and cook over very low heat for about 20 minutes, stirring occasionally. I mean really low — you want the onions to become soft and translucent, not browned. This gentle cooking extracts sweetness and builds the stew’s base. If they start to color, your heat is too high.
- Add aromatics and spices.Stir in 3 minced garlic cloves, ½ teaspoon each of ground cinnamon, cumin, and turmeric, ¼ teaspoon ground nutmeg, a pinch of salt, 1 cinnamon stick, and a small strip of orange peel. Cook for 1–2 minutes until you can smell a warm, rounded spice note. The spices bloom in the hot fat — that smell is your signal to add the meat.
- Brown the lamb.Add 900 g (2 pounds) diced lamb shoulder (fat trimmed). Stir to coat the pieces in the spices. If the pan looks dry or the meat isn’t picking up any colour, pour in a splash of stock and scrape up the fond — those browned bits add huge flavor. You don’t need a deep sear here; you just want some browning and fond to develop.
- Build the sweet-tart balance.Drizzle in 3 tablespoons pomegranate molasses and 2 tablespoons honey, add 90 g (¾ cup) dried cranberries, and pour in 500 ml (2 cups) chicken stock. Bring the pot to a gentle simmer. Taste the liquid — it should be slightly tangy and sweet, not cloying. If it’s too sharp, a touch more honey will balance it; too sweet, add a squeeze of lemon or a teaspoon of vinegar.
- Fold in the ground walnuts and simmer.Stir in the ground walnuts so they blend into the sauce, then cover and simmer on very low heat for about 1 hour. Every 20 minutes give the stew a good stir to prevent the walnuts from sticking to the bottom. As it cooks, the sauce will thicken and go a glossy, deep brown. If the stew looks dry before the lamb is tender, add small amounts of stock and continue cooking.
- Finish and garnish.Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Stir in 1 tablespoon unsalted butter for shine if you like. Garnish with chopped parsley and mint, and scatter pomegranate seeds if you have them for a fresh burst.
- Prepare the basmati rice.I make a simple spiced basmati to serve: rinse 450 g (2 cups) basmati rice until the water runs clear, then cook with 950 ml (4 cups) hot vegetable stock or water, 5 cardamom pods, 1 bay leaf, ½ cinnamon stick, ½ teaspoon turmeric and a pinch of salt. Bring to a boil, cover, and simmer gently for 12–15 minutes until the grains are tender and separate. Fluff with a fork and remove the whole spices before serving.
What to watch for (expert tips and troubleshooting)
- Onions burning? — reduce heat and add a splash of stock; you want them soft and sweet, not brown.
- Walnuts clumping or sticking? — stir them in mid-way through simmering rather than at the start if you’re worried; they can bind quickly and stick if the bottom gets too hot.
- Sauce too thin? — lift the lid and simmer uncovered for the last 15–20 minutes to reduce and concentrate flavors.
- Sauce too thick? — add hot stock a little at a time; cold liquid can cool the stew and stall the simmer.
- Flat flavor? — salt is the simplest fix. Also check acidity: a little more pomegranate molasses or a bright squeeze of lemon can lift it.
Nutritional Benefits of the Ingredients
This stew is not just comforting; it’s nutrient-dense. Here’s how the main ingredients contribute to a healthy meal:
- Lamb – rich in high-quality protein and iron, along with B vitamins (notably B12) that support energy and blood health.
- Walnuts – provide healthy fats (omega-3 ALA), fiber and minerals; they also help create a luscious mouthfeel in the sauce without adding cream.
- Onions and garlic – supply prebiotic fiber and phytochemicals that support the immune system and gut health.
- Pomegranate molasses and cranberries – concentrated sources of antioxidants; their tartness helps you use less added sugar while still getting flavor complexity.
- Spices (turmeric, cinnamon, cumin) – each has phytonutrients; turmeric has curcumin (anti-inflammatory properties), cinnamon can help modulate blood sugar responses, and cumin supports digestion.
- Basmati rice – a good source of carbohydrates and provides energy; choose wholegrain basmati if you want more fiber.
If you’re watching calories or fat, trim visible lamb fat before cooking and use more stock or vegetables to bulk the stew. For nut allergies, see the substitutions below.
Alternative Cooking Methods: Slow Cooker and Instant Pot
I’ve adapted this recipe for both slow cooker and Instant Pot — both work wonderfully but need small tweaks so you don’t lose the richness.
Slow cooker
- Brown the lamb and sweat the onions on the hob exactly as above — browning develops flavor that the slow cooker can’t create from cold meat.
- Transfer everything to a slow cooker, add the stock, pomegranate molasses, honey and cranberries. Sprinkle in the ground toasted walnuts toward the last hour of cooking (to avoid thickening that’s difficult to control early on).
- Cook on LOW for 6–8 hours (or HIGH for 3–4 hours). Check seasoning at the end and remove any whole spices and orange peel before serving.
- If the sauce is too thin at the end, remove the lid and cook on HIGH for 20–30 minutes to reduce, or stir in a little extra ground walnuts to thicken.
Instant Pot / Pressure cooker
- Use the Sauté function to heat oil and butter, sweat the onions, and brown the lamb in batches so you keep the fond. Deglaze with a splash of stock between batches.
- Add garlic, spices, pomegranate molasses, honey, cranberries and 500 ml (2 cups) stock. Stir in the ground walnuts or add them after pressure cooking — if added too early they can cause sticking.
- Seal and cook on HIGH pressure for 35–45 minutes (45 gives more tender meat for larger chunks). Allow a natural release for 10–15 minutes, then quick release the remaining pressure.
- Open, discard whole spices and orange peel, and simmer with the lid off on Sauté for a few minutes if you need to thicken the sauce. Finish with butter and herbs.
Personal Anecdotes and Cultural Significance
My mum always served a version of this sort of stew when friends came over in winter — not the exact same, but the same idea of slow-cooked meat, nuts and a sweet-tart finish. In Persian households, stews like this are often made for gatherings because they’re forgiving and feed a crowd. One year I doubled the recipe for a family birthday and learned the hard way that my biggest pot wasn’t big enough; we ended up half-steaming the lid and had to do two batches. Lesson learned: make sure your pot has headroom for bubbling and stirring.
There’s also a cultural rhythm to this dish: spices are measured by smell and taste, not obsessive precision. That said, the structure is important — toast the nuts, sweat the onions, and balance sweet and sour at the end. Over the years, I’ve seen this stew appear at holidays, weekend lunches, and sometimes simply because someone needed comfort. It’s the kind of recipe that smells like tradition and tastes like home.
Serving Suggestions and Pairings
This stew is traditionally served with steaming basmati rice, which soaks up the glossy sauce beautifully. Here are a few pairing ideas I reach for:
- Fluffy basmati rice with a hint of turmeric or a pinch of saffron to echo the stew’s warm spices.
- Plain or lightly salted yogurt to cut the richness and add a cool contrast.
- A crunchy herb salad — chopped parsley, mint, radish and a lemon vinaigrette for brightness.
- Flatbreads for scooping if you want a more casual presentation.
- Wine pairing: a medium-bodied red (like Grenache or a fruity Pinot) or a full-bodied white with acidity — avoid heavy tannins that will overpower the spices.
Frequently Asked Questions
Can I make this stew in a slow cooker or Instant Pot?
Yes. For a slow cooker: brown the onions and lamb first, then transfer everything to the slow cooker and cook on low for 6–8 hours (or high 3–4 hours). For an Instant Pot: brown with the ‘Sauté’ function, add the liquids, seal and cook on High Pressure for about 35–45 minutes, then use natural release. If you worry about the ground walnuts sticking, add them toward the end of cooking.
What can I use instead of walnuts or pomegranate molasses?
Walnut substitutes: toasted almond meal or ground hazelnuts will give a similar texture and richness; for nut allergies try ground toasted sunflower seeds (adjust seasoning). Pomegranate molasses substitutes: reduce equal parts balsamic vinegar and honey (or maple syrup) until syrupy, or use a concentrated cranberry or cherry reduction with a squeeze of lemon — taste and adjust sweetness/tartness.
Which cut of lamb is best? Can I use beef or chicken instead?
Lamb shoulder is ideal because its connective tissue melts into gelatin for tender, flavorful meat. Lamb leg works but is leaner. Beef chuck is a good beef substitute (similar cooking time). You can use chicken (thighs recommended) but shorten cooking time — chicken will take far less time to become tender.
How should I store and reheat leftovers? Can I freeze the stew?
Store in an airtight container in the fridge for 3–4 days. Reheat gently on the hob over low–medium heat with a splash of stock or water to loosen the sauce. You can freeze portions for up to 3 months; thaw overnight in the fridge before reheating. Note that the texture of the walnuts may change slightly after freezing, but the flavors generally deepen and the dish is still excellent.
What should I serve with Persian lamb stew?
Traditionally with steamed basmati rice (chelow) — the recipe’s saffron/turmeric rice is perfect — but flatbreads, plain yogurt, or a simple herb salad also work. Garnish with chopped parsley, mint and pomegranate seeds; a medium-bodied red wine or a lightly tannic white can pair nicely.
Variations and Make-Ahead Notes
- Vegetable-forward: add large chunks of carrots and potatoes in the last hour of cooking; they’ll swim in the sauce and make the pot stretch further.
- Nut-free: replace ground walnuts with toasted sunflower seed meal and increase aromatics and herbs to maintain depth.
- Make-ahead: this stew improves overnight — flavors meld and the sauce thickens. Reheat slowly the next day for the best texture.
Conclusion and Invitation to Share Experiences
This Persian lamb stew is one of those recipes I turn to when I want a bowl that feels like a warm conversation: complex but unfussy, fragrant and comforting. It’s forgiving, family-friendly, and flexible enough to adapt to what you have in the pantry. If you make it, I’d love to hear what you changed — did you swap in beef, use almonds, or try the Instant Pot? Share your tips, photos, or questions in the comments — I read them and often tweak the recipe based on reader experiments. Happy cooking.
Persian Lamb Stew
Ingredients
Method
- Toast your walnuts for maximum flavor. Transfer them to a mini chopper and grind to a fine powder.
- Heat olive oil and butter in your casserole until butter starts foaming. Add the onions, cover the pot and cook over very low heat for 20 minutes.
- Stir in the garlic, cinnamon, cumin, turmeric, nutmeg, salt, cinnamon stick, and orange peel, cooking for a minute or two.
- Add the lamb, stirring to coat in the aromatic spices. Drizzle in the pomegranate molasses and honey.
- Add the dried cranberries, stirring to combine. Pour in the stock and bring to a simmer.
- Add the ground walnuts and cook on very low heat for about an hour, stirring every 20 minutes.
- Discard the cinnamon stick and orange peel. Taste and season with salt and pepper. Garnish with chopped parsley and mint, serve with pomegranate seeds.