Fesenjān (Persian Pomegranate and Walnut Meat Braise)

seriouseats.com

RevS

3 cups walnut halves (about 10 ounces; 285g)

3 tablespoons ( 45 ml) extra-virgin olive oil or vegetable oil, divided

1 pound ( 450 g) boneless lamb leg or boneless beef chuck, cut in to 1- to 1 ½-inch chunks

½ teaspoon kosher salt, plus more if needed

½ teaspoon freshly ground black pepper

1 small yellow or red onion (about 4 ounces; 114 g), diced

1 teaspoon ground turmeric

1 cup pomegranate molasses (about 11 ounces; 330 g)

2 tablespoons sugar ( 25 g)

Fresh pomegranate seeds, for serving (optional)

Tahdig and chelow, for serving (see notes)

Note: Ingredients may have been altered from the original.

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