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)

AI Chef 

Ask AI

Personal Notes 

Save Notes

Personal Tags 

Save Tag