Name: Fesenjān (Persian Pomegranate and Walnut Meat Braise)
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 6
Ingredients: 3 cups walnut halves (about 10 ounces; 285g); 3 tablespoons (45ml) extra-virgin olive oil or vegetable oil, divided; 1 pound (450g) boneless lamb leg or boneless beef chuck, cut in to 1- to 1 1/2-inch chunks; 1/2 teaspoon kosher salt, plus more if needed; 1/2 teaspoon freshly ground black pepper; 1 small yellow or red onion (about 4 ounces; 114g), diced; 1 teaspoon ground turmeric; 1 cup pomegranate molasses (about 11 ounces; 330g); 2 tablespoons sugar (25g); Fresh pomegranate seeds, for serving (optional); Tahdig and chelow , for serving (see notes)

Ingredients

(Servings: 6)

3 cups walnut halves (about 10 ounces; 285g)

3 tablespoons (45ml) extra-virgin olive oil or vegetable oil, divided

1 pound (450g) boneless lamb leg or boneless beef chuck, cut in to 1- to 1 1/2-inch chunks

1/2 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly ground black pepper

1 small yellow or red onion (about 4 ounces; 114g), diced

1 teaspoon ground turmeric

1 cup pomegranate molasses (about 11 ounces; 330g)

2 tablespoons sugar (25g)

Fresh pomegranate seeds, for serving (optional)

Tahdig and chelow , for serving (see notes)

Fesenjān (Persian Pomegranate and Walnut Meat Braise)

Ingredients

Steps

Nutrition Facts

Comments

Fesenjān (Persian Pomegranate and Walnut Meat Braise)

Ingredients

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 4 is assumed for the total recipe.

Comments

Nutrition Facts