A rich and flavorful Persian stew from Gilan, made with ground walnuts, fresh herbs, and pomegranate paste, similar to Fesenjan but with a tangy, herbaceous twist.
Anarbij is a traditional dish from Gilan province, located in northern Iran, where sweet and sour flavors play a significant role in local cuisine. Similar to the well-known Khoresht Fesenjan, Anarbij features ground walnuts and pomegranate paste, but it distinguishes itself with the addition of aromatic fresh herbs (sabzi), which bring a vibrant depth of flavor. This dish is often made with ground meat (beef or lamb) or small meatballs and is served with steamed Persian rice (chelow or kateh). Anarbij showcases the Caspian region's love for nut-based and fruit-infused stews, making it a flavorful and nutritious dish enjoyed during colder months.
Ingredients
For the Stew:
2 cups walnuts, finely ground
300g ground beef or lamb (or make small meatballs)
½ cup fresh herbs, finely chopped (cilantro, parsley, and mint)
1-2 dried limes (limoo amani) (optional, for extra tang)
3 cups water or beef broth
2 tbsp olive oil
For Serving:
Steamed Persian rice (chelow or kateh)
Fresh pomegranate seeds (for garnish, optional)
Directions
Toast & Grind the Walnuts:
In a dry pan, lightly toast the walnuts over medium heat for 3-4 minutes until aromatic. Let cool, then grind into a fine paste using a food processor or mortar and pestle.
Prepare the Meat:
In a bowl, mix the ground beef or lamb with turmeric, salt, black pepper, and cinnamon. Form into small meatballs (optional) or leave as ground meat.
Sauté the Aromatics:
Heat olive oil in a deep pot over medium heat. Add chopped onions and sauté until golden (5-7 minutes).Stir in garlic and cook for another 1 minute. If using ground meat, add it now and brown for 5 minutes. If using meatballs, brown them on all sides, then remove and set aside.
Add Walnuts & Simmer:
Stir in the ground walnut paste, cooking for 2 minutes to release the natural oils. Add pomegranate paste (or molasses), fresh herbs, and dried limes (if using).Pour in 3 cups of water or broth, bring to a boil, then lower to a simmer. Cover and cook on low heat for 1.5 to 2 hours, stirring occasionally.
Add Meatballs & Finish Cooking:
If using meatballs, return them to the pot in the last 30 minutes of cooking. The stew should thicken as the walnuts release their natural oils. If too thick, add more water.
Serve & Enjoy:
Serve hot with steamed Persian rice (chelow or kateh) .Garnish with fresh pomegranate seeds for extra sweetness and texture.
Recipe Note
Tips & Variations
For a tangier stew, increase the pomegranate paste or add 1 tbsp lemon juice.
For a richer consistency, cook the walnuts longer to release more oil.
For extra depth, add a small cinnamon stick during simmering.
For a vegetarian version, replace the meat with mushrooms or eggplant.
