Fesenjān Persian Pomegranate and Walnut Meat Braise
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)
Instructions
Fesenjān (Persian Pomegranate and Walnut Meat Braise) serves 14 original recipe by Serious Eats.
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