Persian Style Pomegranate, Peach and Walnut Braised Lamb is an Iranian dish of slowly braised lamb cooked in chicken stock infused with pomegranate molasses, onions and peaches
I saw this dish in one of the YouTube channels that I follow, Trevor James from the Food Ranger when he travelled to Iran, he showcased a lot of delicious lamb dishes and this was one of it. There were no exact recipes that was included on the video, but they explained what is in the dish they are preparing. First the lamb was fried then it was cooked and simmered with sautéed onions together with pomegranate molasses, fresh peaches and walnuts, simple as that but I know it would be damn tasty. As Trevor James said he was surprised that Persian dishes are not spice heavy so its mellow than dishes from the Indian —- and North African cuisine that uses a lot of spices buy they do pack a lot of flavour like this dish.
We barely cook Persian dishes at home, we rarely buy lamb meat and dishes, they are the cuisine that most Filipinos least tried, so our palate is not used to it and most Filipinos lamb meat is quite gamey but after watching this video, I felt like I would like it so I made them based on what I saw. Ingredients was more of a guess work in when it comes to quantity, but I think I still nailed it.
The pomegranate and onions just balances out that gaminess at the same time gives that satisfying flavours, add to that the sweetness of the peaches. With the pomegranate in the video they used Pomegranate molasses and since I don’t know where to find them, I replaced it with pomegranate juice mixed with some full-bodied red wine and red wine vinegar to give that nice sour sweet kick! I think it can get popular back home.
Persian Style Pomegranate, Peach and Walnut Braised Lamb is an Iranian dish of slowly braised lamb cooked in chicken stock infused with pomegranate molasses, onions and peaches
Ingredients
Scale
2 kgs whole lamb leg, approx. 2 or 3 pcs small leg
Generously season lamb leg with salt and freshly ground black pepper.
In a large deep skillet heat oil then brown lamb on all sides. Remove from skillet then set aside.
Add onion then sauté until it caramelizes, add the garlic, walnuts and cinnamon then continue to sauté for two minutes.
Pour red wine and red wine vinegar bring it to a boil scraping the browned bits.
Add the pomegranate juice and chopped coriander then bring it back to a boil, add the lamb leg back together with the peaches. Cover then simmer in low heat for 2 hours or until meat is tender.
Remove cover then bring heat to medium, reduce the liquid for 15 minutes to thicken the sauce. Taste then season with salt (if needed) and freshly ground black pepper.
Serve garnished with pomegranate seeds and chopped parsley.
