Persian mutton stew with saffron rice

Serves: 4 Prepare & Cook:


  • 120g walnut halves
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1kg mutton leg, deboned and cubed to give you 500g meat (a Spinneys butcher can do this for you)
  • 300g aubergine, diced into cubes
  • 1 tsp spinneysFOOD Fine Cumin
  • 1 tsp spinneysFOOD Fine Coriander
  • ½ tsp spinneysFOOD Fine Cinnamon
  • 230g pomegranate molasses
  • 150g dates, stoned and halved
  • 300g basmati rice
  • 2 pinches saffron
  • seeds of 1 pomegranate, to serve
  • coriander leaves, to serve


  1. Toast the walnut halves in a dry frying pan for 6-8 minutes until golden. Leave to cool. Transfer to a blender, blitz to a powder and set aside.
  2. Return the pan to the heat, add the olive oil and fry the onion until soft and translucent (4-6 minutes). Increase the heat, add the mutton cubes and brown on all sides. Add the aubergine and fry for 2 minutes more. Stir in the ground walnuts, spices, pomegranate molasses and dates. Add 250ml water, bring to the boil then reduce the heat. Simmer for 30 minutes until the meat is tender.
  3. Meanwhile, cook the rice according to the pack instructions, adding the saffron. Divide the rice among four bowls, spoon over the stew and sprinkle with pomegranate seeds and coriander.

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