Khoresh Fesanjan ba Goosht My style - Pomegranate Walnut Lamb Stew
I say that, since traditionally Fesanjan are prepared with chicken or duck. I love lamb shanks - Mahiche and decided to make my thick and delicious walnut pomegranate gravy to dress up the extremely soft “fall of the bone” muscle meat. It is best slow cooked and worth the time and effort. Serve it with any rice of your choice but ideally with the Baghali polo; prepared with fresh dill and fava beans with a touch of saffron and butter.
6 lamb shanks
1 tbsp butter
1 tbsp grape seed oil
1 tsp salt
3 cups water
2 finely chopped onions, fried to a golden brown
2 tbsp brown sugar
3 cups pomegranate juice
1 1/2 tsp salt
1 cup toasted walnuts- crushed to a powder
2 tbsp ground almond
½ tsp cinnamon powder
1 tsp advieh
6 juniper berries
1 tsp of allspice - freshly ground
In a pan, heat the butter and oil. Pan fry the lamb shanks till golden brown all over. Salt it all over. Add the water, bringing to a boil - cover the pot, lower the heat continue cooking for 1 ½ hours. Add in the pomegranate juice, crushed onions, walnuts, almond, and all the spices. Bring to a boil again and cover. Simmer for 2 hours. Stir from time to time to make sure it is not sticking at the bottom of the pan. Taste for salt and toorsh o shirin - sweetness and sourness.
The Khoresh should be thick, the meat soft enough to fall of the bone. Turn the stove off and let it rest for 10 minutes before serving.
Crush the juniper berries if you prefer.
Photo courtesy Vahishta Canteenwalla
My published cookbooks are available for sale through myself and on amazon.
The World of Parsi Cooking: Food Across Borders is a 3 award winning book. It has been self published in July 2019 and will be going into its second print in 2022.
The Art of Parsi Cooking; reviving an ancient cuisine was published in 2016 by Austin Macauley and continues to be available through amazon book depot book depository and from the publishers.