Tender lamb, slowly braised in a spiced saffron sauce with pomegranate and dried fruit, is the sort of Persian comfort dish that fills the kitchen with heady perfume and rewards you with a silken, glossy sauce. The sweetness of apricots, the bright tang of pomegranate, and the warmth of cinnamon, cumin, and coriander create a beautifully balanced braise. Serve it with fluffy basmati rice for a restaurant-worthy dinner at home.
Ingredients
- Lamb shoulder or leg, cut into 1 1/4-inch cubes — 2 1/2 lbs (1.2 kg)
- Yellow onions — 2
- Garlic — 4 cloves
- Carrot — 1
- Dried apricots — 3 1/2 oz (100g)
- Pitted prunes — 2 3/4 oz (80g)
- Dried barberries, optional — 1 oz (30g)
- Tomato paste — 1 1/2 tbsp
- Narsharab, pomegranate molasses — 2 tbsp
- Pomegranate juice — 3/4 cup (200ml)
- Beef or lamb stock, or water — 1 1/4 cups (300ml)
- Saffron threads — 1/4 tsp + 2 tbsp warm water for steeping
- Ground turmeric — 1 tsp
- Ground cumin — 1 tsp
- Ground coriander — 1 tsp
- Ground cinnamon — 1/2 tsp
- Bay leaves — 2
- All-purpose flour for a light dusting, optional — 1 tbsp
- Vegetable oil — 2 tbsp
- Butter — 3/4 oz (20g)
- Salt — 1 1/2 tsp, or to taste
- Ground black pepper — 1/2 tsp
- Lemon zest — 1 tsp
- Cilantro — 3/4 oz (20g)
- Chopped pistachios — 1 oz (30g)
- Pomegranate seeds, for serving — 2 oz (60g)
How to Make It
- Steep the saffron in the warm water for 10 to 15 minutes, until the liquid turns a deep golden color and the aroma blooms. If needed, rinse the barberries and pat dry.
- Pat the lamb dry, then season with salt and pepper. If you like a slightly thicker sauce, dust the cubes very lightly with flour.
- In a wide, heavy pot or Dutch oven, heat the vegetable oil over medium-high heat. Brown the lamb in batches until deeply golden on all sides, about 3 to 4 minutes per side. Transfer to a plate.
- Reduce the heat to medium. Add the onion, sliced into half-moons, and the finely chopped carrot. Cook for 5 to 6 minutes, until softened. Stir in the garlic and cook for 1 minute more.
- Add the turmeric, cumin, coriander, and cinnamon, then stir in the tomato paste. Cook for 1 minute, stirring, until fragrant.
- Deglaze with the pomegranate juice, scraping up the browned bits from the bottom of the pot. Return the lamb and any juices to the pot, then add the stock, pomegranate molasses, saffron infusion, bay leaves, apricots, prunes, and barberries.
- Bring just to a gentle simmer, reduce the heat to low, cover, and cook for 1 1/2 to 2 hours, until the lamb is very tender. Or transfer to a preheated 325°F (160°C) oven and braise for about 1 1/2 hours.
- Uncover and simmer for 10 to 15 minutes to reduce the sauce to your preferred consistency. Stir in the butter and lemon zest for shine and freshness, then adjust the seasoning and acidity if needed. A little more pomegranate molasses, or a pinch of sugar, can help balance the sauce.
- Remove from the heat and let stand for 10 minutes. Serve topped with cilantro, pistachios, and pomegranate seeds.
- Delicious with basmati rice, bulgur, or warm flatbread.
Nutrition
| Serving | Calories | Protein | Fat | Carbs | Fiber | Sugars | Sodium |
|---|---|---|---|---|---|---|---|
| 1 of 6 | 520 | 36 g | 30 g | 28 g | 3 g | 18 g | 1.1 g |
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Tips and Variations
- For a brighter tang, replace some of the stock with extra pomegranate juice, or finish with 1 to 2 tbsp lemon juice.
- No pomegranate molasses? Mix balsamic vinegar with pomegranate juice at a 1:2 ratio and add a pinch of sugar for a simple substitute.
- Feel free to vary the dried fruit: figs or raisins work well, as long as you keep the sweet-sour balance in check.
- For more heat, add a pinch of cayenne or a few chili flakes.
- Make it a day ahead. The flavor deepens overnight, and the sauce turns even more luscious.
What to Serve It With
- Basmati rice with ghee and cumin seeds.
- Plain flatbread or lavash to mop up the sauce.
- A crisp salad of cucumber, herbs, and red onion dressed with lemon juice.
FAQ
Can I use a different cut of lamb?
Yes. Shoulder, leg, or bone-in shank all work well. Braising time may vary slightly, so cook until the meat is spoon-tender.
What can I use instead of saffron?
Nothing truly replaces saffron, but you can deepen the color with a little turmeric and add a pinch of cardamom for aroma. The flavor will be different, but still harmonious.
Can I make this in a slow cooker?
Yes. Brown the lamb and vegetables first on the sauté setting, then cook on low for 2 1/2 to 3 hours, until tender, and reduce the sauce uncovered at the end if needed.