Entree: Iran – Caspian / Gilan – انار بیج ➤ Anār Bij (Gilan-style pomegranate and herb stew with lamb)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) lamb shoulder, trimmed and cut into 1-in (2.5 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1 g) ground cinnamon
- 1/2 tsp (2.5 g) ground black pepper
- 1 tsp (5 g) salt, plus more to taste
- 1 cup (240 ml) chicken or lamb stock
- 1 cup (240 ml) unsweetened pomegranate juice
- 3 tbsp (45 ml) pomegranate molasses
- 1/2 cup (60 g) walnuts, coarsely chopped
- 1 tbsp (15 ml) honey or sugar (optional, to balance acidity)
- 1/2 cup (75 g) fresh pomegranate seeds for garnish
- 1/2 cup (20 g) fresh cilantro, chopped
- 1/2 cup (20 g) fresh parsley, chopped
- 1/4 cup (10 g) fresh dill, chopped
- 1 tbsp (15 ml) lemon juice or to taste
- 1 tbsp (15 ml) butter (optional, to finish)

Instructions

1. Heat the vegetable oil in a heavy-bottomed pot over medium-high heat. Season the lamb pieces with 1 tsp salt and sear in batches until browned on all sides; transfer to a plate.
2. Reduce heat to medium, add the sliced onion and a pinch of salt, and cook until soft and beginning to caramelize, about 8–10 minutes. Add the minced garlic and cook 1 minute more.
3. Stir in turmeric, cinnamon, and black pepper; cook 30 seconds until fragrant. Return the lamb to the pot and stir to coat with spices.
4. Add the stock, pomegranate juice, and pomegranate molasses. Bring to a simmer, then reduce heat to low, cover partially, and braise gently for 45–60 minutes until lamb is tender.
5. Stir in the chopped walnuts and honey if using; simmer uncovered 10–15 minutes to meld flavors and thicken slightly. Adjust seasoning with salt and lemon juice.
6. Off heat, stir in the chopped cilantro, parsley, and dill. Swirl in butter if desired for sheen and richness.
7. Transfer to a serving dish, scatter fresh pomegranate seeds over the top, and serve hot with steamed rice or Persian-style rice.
8. Leftovers keep well refrigerated for 2–3 days; reheat gently and add a splash of stock if needed.