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Persian Lamb Neck Stew with Pomegranate, Walnuts, and Bulgur
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Course Main Course
Cuisine Persian
Servings 4 people

Equipment

  • Large Pot
  • Saucepan
  • Knife

Ingredients
  

  • 2 pounds lamb neck, cut into pieces
  • 2 tablespoons olive oil
  • 2 medium onions, thinly sliced
  • 4 garlic cloves, minced
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground cinnamon
  • 4 cups lamb or beef broth
  • 1 cup walnuts, finely ground
  • 1/4 cup pomegranate molasses
  • 1 cup bulgur wheat
  • 1/2 cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the lamb neck pieces and brown them on all sides for about 8 minutes. Remove the lamb and set it aside.
  • Add the sliced onions to the same pot and cook until softened and lightly golden, about 6 minutes. Stir in the garlic, turmeric, and cinnamon and cook for 1 minute more.
  • Return the lamb to the pot. Pour in the broth and bring the mixture to a simmer. Cover and cook on low heat for 1 hour and 30 minutes, until the lamb is tender.
  • Stir the ground walnuts and pomegranate molasses into the pot. Continue simmering uncovered for 20 minutes so the broth thickens and the flavors blend.
  • While the stew simmers, cook the bulgur in a separate saucepan according to package directions using 2 cups of water. Season with salt and pepper.
  • Taste the stew and adjust salt and pepper as needed. Serve the stew over the cooked bulgur and top each bowl with pomegranate seeds and chopped parsley.

Notes

Grind the walnuts just before adding them so they release their oils into the broth. If the stew thickens too much during the final simmer, add a splash of extra broth. Leftovers taste even better the next day after the flavors settle. Reheat gently on the stove with a little water to loosen the sauce.
Course: Main Course
Cuisine: Persian
Equipment: Large Pot, Saucepan, Knife