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Persian Lamb Barley Stew with Pomegranate and Walnuts
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Course Main Course
Cuisine Persian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1.5 pounds lamb stew meat, cut into 1-inch pieces
  • 1 cup pearl barley, rinsed
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 cups beef or lamb broth
  • 3 tablespoons pomegranate molasses
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup walnuts, roughly chopped
  • 1/2 cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley

Instructions
 

  • Heat a large pot over medium heat. Add the lamb pieces and cook until browned on all sides, about 8 minutes. Remove the lamb and set it aside.
  • In the same pot, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute more.
  • Return the lamb to the pot. Add the turmeric, cinnamon, salt, and pepper. Stir to coat the meat with the spices.
  • Pour in the broth and pomegranate molasses. Bring the mixture to a simmer. Add the rinsed barley, cover the pot, and cook for 45 minutes, stirring occasionally.
  • After 45 minutes, check the barley for tenderness. If needed, cook 10 minutes longer until the barley is soft and the lamb is fork-tender.
  • Turn off the heat. Stir in the chopped walnuts. Ladle the stew into bowls and top each serving with pomegranate seeds and fresh parsley.

Notes

Toast the walnuts lightly before adding them if you want extra crunch. The stew thickens as it sits, so add a splash of broth when reheating leftovers. Pomegranate molasses gives the broth its signature tang, so avoid swapping it for regular molasses.
Course: Main Course
Cuisine: Persian
Equipment: Large pot, Cutting board, Knife