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Persian Style Pomegranate, Peach and Walnut Braised Lamb 2

Persian Style Pomegranate, Peach and Walnut Braised Lamb


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


  • 2 kgs whole lamb leg, approx. 2 or 3 pcs small leg
  • 1 cup walnuts, roughly chopped
  • 4 cups pomegranate juice
  • 2 cups red wine (Merlot or Shiraz)
  • 2 tbsp red wine vinegar
  • 6 pcs fresh peaches, peeled and halved
  • 2 sticks cinnamon
  • handful of chopped coriander
  • 6 cloves garlic, minced
  • 3 onions, finely chopped
  • 2 tbsp sugar
  • salt
  • freshly ground black pepper
  • oil
  • pomegranate seeds, to garnish
  • chopped parsley, to garnish


  1. Generously season lamb leg with salt and freshly ground black pepper.
  2. In a large deep skillet heat oil then brown lamb on all sides. Remove from skillet then set aside.
  3. Add onion then sauté until it caramelizes, add the garlic, walnuts and cinnamon then continue to sauté for two minutes.
  4. Pour red wine and red wine vinegar bring it to a boil scraping the browned bits.
  5. 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.
  6. 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.
  7. Serve garnished with pomegranate seeds and chopped parsley.