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Lamb Fesenjan served

Lamb Fesenjan with Pickled Walnuts

An adaptation of a traditional Persian recipe to include Pickled Walnuts

Course Main
Cuisine Middle Eastern
Keyword Lamb, Persian, pickled walnuts, pomegranate
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Servings 4
Calories 520 kcal
Author Fiona Maclean


  • 800 g stewing lamb cut into 1cm cubes
  • 1 medium brown onion
  • 2 cloves garlic
  • 1 jar Opies pickled walnuts
  • 3 tsp pomegranate molasses
  • 100 ml chicken stock
  • 50 g walnuts
  • 1 tbsp fresh pomegranate seeds
  • 1 handful fresh parsley
  • 1 tbsp olive oil


  1. Peel and chop the onion finely

  2. Heat the oven to 150c

  3. Heat the oil in a cast iron casserole

  4. Brown the lamb in batches and remove from the pan

  5. Add the onion and stew on a low to medium heat for 8 minutes

  6. Add the garlic and stew for a further 2 minutes

  7. Meanwhile, grind the walnuts into a fine 'flour' and liquidise all the pickled walnuts except 2

  8. Return the lamb to the casserole and add the walnut mixtures, the chicken stock and 3 tsp of pomegranate molasses

  9. Season well with salt and pepper

  10. Bring to a gentle simmer on the hob, then cover and place in the oven

  11. Cook for at least 1hr 30 minutes until the meat is tender and the sauce has reduced down, if necessary removing the lid for the last 20 minutes of cooking

  12. Either serve immediately or leave overnight

  13. To serve, slice the remaining walnuts into 4 pieces and lay on top of the Fesenjan

  14. Garnish with parsley and fresh pomegranate

  15. Serve with saffron rice or couscous