Anarbij (Northern Iranian Walnut & Pomegranate Stew)
Anarbij (Northern Iranian Walnut & Pomegranate Stew)
Ingredients
For the Stew Base
- 1 1/2 cups walnuts, finely ground
- 4 cups water
- 1/2 cup pomegranate paste, thick, dark
- 1 teaspoon salt
- 1/2 teaspoon turmeric
For the Sautéed Herbs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh chives, finely chopped
- 2 tablespoons olive oil
For the Meatballs
- 1 pound lean ground beef
- 1/2 onion, medium, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
Instructions
- 1
In a food processor, finely grind the walnuts until they resemble coarse flour. Transfer the ground walnuts to a large, heavy-bottomed pot. Toast the walnuts over medium heat, stirring constantly for 5 to 7 minutes, until fragrant and lightly browned. Be careful not to burn them.
⏱️ 10 min
- 2
Carefully add the water to the toasted walnuts, stirring to combine. Stir in the pomegranate paste until well incorporated. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, allowing the flavors to develop.
⏱️ 35 min
- 3
While the stew base simmers, wash and finely chop the fresh parsley, cilantro, and chives.
⏱️ 10 min
- 4
In a separate pan, heat the olive oil over medium heat. Add the chopped herbs and sauté for 5 to 7 minutes, stirring occasionally, until they are slightly wilted and fragrant.
⏱️ 10 min
- 5
Add the sautéed herbs, 1 teaspoon of salt, and 1/2 teaspoon of turmeric to the simmering walnut and pomegranate stew. Stir everything together well. Cover and continue to simmer while you prepare the meatballs.
⏱️ 5 min
- 6
In a medium bowl, combine the lean ground beef, finely chopped onion, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of turmeric. Mix thoroughly with your hands until all ingredients are evenly distributed.
⏱️ 10 min
- 7
Form the meat mixture into small, bite-sized meatballs, about 1 inch in diameter.
⏱️ 10 min
- 8
Gently drop the formed meatballs into the simmering stew. Ensure they are submerged. Cover the pot and continue to cook for another 45 minutes, or until the meatballs are tender and cooked through, and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 45 min
- 9
Serve the Anarbij hot, typically over Persian rice, and garnished with fresh cilantro if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Anarbij (Northern Iranian Walnut & Pomegranate Stew)
Ingredients
For the Stew Base
- 1 1/2 cups walnuts, finely ground
- 4 cups water
- 1/2 cup pomegranate paste, thick, dark
- 1 teaspoon salt
- 1/2 teaspoon turmeric
For the Sautéed Herbs
- 1 cup fresh parsley, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1/2 cup fresh chives, finely chopped
- 2 tablespoons olive oil
For the Meatballs
- 1 pound lean ground beef
- 1/2 onion, medium, finely chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/4 teaspoon turmeric
Instructions
- 1
In a food processor, finely grind the walnuts until they resemble coarse flour. Transfer the ground walnuts to a large, heavy-bottomed pot. Toast the walnuts over medium heat, stirring constantly for 5 to 7 minutes, until fragrant and lightly browned. Be careful not to burn them.
⏱️ 10 min - 2
Carefully add the water to the toasted walnuts, stirring to combine. Stir in the pomegranate paste until well incorporated. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 30 minutes, allowing the flavors to develop.
⏱️ 35 min - 3
While the stew base simmers, wash and finely chop the fresh parsley, cilantro, and chives.
⏱️ 10 min - 4
In a separate pan, heat the olive oil over medium heat. Add the chopped herbs and sauté for 5 to 7 minutes, stirring occasionally, until they are slightly wilted and fragrant.
⏱️ 10 min - 5
Add the sautéed herbs, 1 teaspoon of salt, and 1/2 teaspoon of turmeric to the simmering walnut and pomegranate stew. Stir everything together well. Cover and continue to simmer while you prepare the meatballs.
⏱️ 5 min - 6
In a medium bowl, combine the lean ground beef, finely chopped onion, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of turmeric. Mix thoroughly with your hands until all ingredients are evenly distributed.
⏱️ 10 min - 7
Form the meat mixture into small, bite-sized meatballs, about 1 inch in diameter.
⏱️ 10 min - 8
Gently drop the formed meatballs into the simmering stew. Ensure they are submerged. Cover the pot and continue to cook for another 45 minutes, or until the meatballs are tender and cooked through, and the stew has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 45 min - 9
Serve the Anarbij hot, typically over Persian rice, and garnished with fresh cilantro if desired.
⏱️ 5 min