Recipe: Persian Lamb Stew with Pearl Barley Pilaf

Persian Lamb Stew with Pearl Barley Pilaf

View Photos (1) Image © 2010 Celeste Heiter

Pearl barley pilaf is a richly textured complement to tender lamb in a savory tomato-based stew, flavored with garlic and onions, spiced with cumin and a hint of cinnamon. Satisfying and delicious.

Persian Lamb Stew with Pearl Barley Pilaf

2 tablespoons olive oil
2 pounds boneless lamb (or beef), cut into 1" cubes
1 onion, diced
4 cloves garlic, peeled and minced
2 large tomatoes, peeled and coarsely chopped
1 lemon, juice only
1 cup lamb (or beef) stock
1/4 cup dry white wine (optional)
2 tablespoons tomato paste
1 small bunch parsley, finely chopped (about ¼ cup)
1 teaspoon cumin
1/2 teaspoon cinnamon
Salt and pepper to taste

Heat oil in a large kettle or skillet. Add lamb and sauté until lightly browned. Add onions and garlic and continue sautéing until onions are tender. Add tomatoes and lemon juice and bring to a simmer. Continue simmering until tomatoes render their juice and begin to break down. Stir in lamb stock, wine if using, and tomato paste. Add parsley, cumin, and cinnamon. Season to taste with salt and pepper. Bring to a simmer, reduce heat and continue simmering for about one hour, stirring frequently, until lamb is tender and sauce is thickened. Serve with Pearl Barley Pilaf. Serves 4.

Pearl Barley Pilaf

6 cups cooked pearl barley, prepared according to package directions
1 onion, diced
4 cloves garlic, peeled and minced
Salt and pepper to taste
4 scallions, thinly sliced
1 cup lamb (or beef) stock
1 small bunch parsley, finely chopped (about ¼ cup)

Heat oil in a large kettle or skillet. Add onions and garlic and sauté until onions are tender. Add cooked barley, and season with salt and pepper to taste. Add scallions and stir in lamb stock. Remove from heat, cover and allow to stand until liquid is absorbed. Stir in parsley and serve immediately with Persian Lamb Stew. Serves 4.

Published on 4/2/10