Nar Govurma - Best Lamb Stew Recipe with Pomegranate & Chestnuts

Get ready to discover a true hidden gem of Azerbaijani cuisine: Nar Govurma! This incredible lamb stew recipe is a vibrant celebration of flavors, combining tender lamb stew meat with the sweet-tart punch of pomegranate and the buttery richness of chestnuts. Far from your everyday stew, Nar Govurma (also spelled Nargovurma or Nar Qovurmasi) offers a unique culinary experience that’s both comforting and exotic.
Unlike more familiar Persian stews like fesenjan, which often relies on walnuts, Nar Govurma shines with its distinct use of chestnuts and a lighter, brighter pomegranate profile. It's a dish deeply rooted in Azerbaijani culture, often gracing tables during fall and winter celebrations, especially around the time of the vibrant pomegranate festivals. If you're looking for one of the best lamb stew recipes that's special enough for a holiday feast yet surprisingly approachable for a weekend project, you’ve found it. You’ll love the way the sweet-tart pomegranate sauce tenderly coats every piece of lamb and the soft, buttery chestnuts add delightful texture. Plus, it’s naturally gluten-free and easily made dairy-free, using ingredients you can find at most well-stocked US grocery stores or online. Get ready to impress your taste buds with this unforgettable pomegranate dish!

Ingredients

• Quick Data Box:
• Core Equipment: Heavy Dutch oven or deep, heavy-bottomed pot; knife; cutting board.
• Lamb & Main Ingredients
• 2 lbs (about 900g) lamb shoulder or boneless leg of lamb, trimmed of excess fat and cut into 1 ½-inch cubes. (These cuts have enough fat and connective tissue to become wonderfully tender during braising.)
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• 2 tablespoons neutral oil (like canola, grapeseed, or avocado) or ghee butter / clarified butter for searing
• Aromatics & Base
• 2 large yellow or white onions, thinly sliced or finely chopped
• 1-2 cloves garlic, minced (optional, but adds depth)
• Pomegranate & Chestnuts
• ½ cup pomegranate molasses (bottled, readily available in international or Middle Eastern markets, or online). (See "Ingredient Notes" for DIY option.)
• ½ cup pomegranate seeds (from 1 large pomegranate) for finishing
• 1 cup cooked, peeled chestnuts (jarred or vacuum-packed, unsweetened), roughly chopped if large
• Flavorings & Garnish
• ¼ teaspoon saffron threads, crushed
• ¼ cup hot water (for steeping saffron)
• 1 teaspoon ground coriander
• ¼ cup fresh dill, roughly chopped, for garnish
• ¼ cup fresh cilantro, roughly chopped, for garnish

Directions

1. Prep the Ingredients: Trim any large pieces of fat from the lamb shoulder or leg, then cut the lamb into roughly 1 ½-inch cubes. Pat the lamb cubes thoroughly dry with paper towels and season them generously with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper. Slice or chop your onions. If your cooked chestnuts are large, roughly chop them. To make saffron water, gently crush the saffron for cooking threads in a small bowl with the back of a spoon, then pour ¼ cup hot water over them and let them steep for at least 10 minutes to release their vibrant color and aroma. If using a fresh pomegranate, seed it now.
2. Brown the Lamb: Heat 2 tablespoons of neutral oil or ghee butter in a heavy Dutch oven or deep, heavy-bottomed pot over medium-high heat until shimmering. Add the lamb in batches, ensuring not to overcrowd the pot. Sear each batch until deeply browned on at least two sides (this creates incredible flavor!). Remove the browned lamb to a plate and set aside. Repeat with remaining lamb, adding a little more oil if needed.
3. Caramelize the Onions: Lower the heat to medium-low. Add the sliced or chopped onion to the same pot with any remaining drippings. Add a pinch of salt. Stir often, scraping up any browned bits from the bottom of the pot. Cook the onions until they are soft, golden, and sweet-smelling, which can take 10-20 minutes depending on your heat. You can optionally cover the pot for the first 5-10 minutes to help them soften, then uncover to allow them to caramelize.
4. Build the Pomegranate-Chestnut Base: Stir the ground coriander into the caramelized onions for about 30 seconds until fragrant. Pour in the ½ cup pomegranate molasses. If the mixture seems too thick, add a splash of water or stock to loosen it. Return the browned lamb (and any juices that accumulated on the plate) to the pot. Add the chopped chestnuts. Pour in enough water or stock to nearly cover the lamb (about 2-3 cups).
5. Slow-Simmer Until Tender: Bring the stew to a gentle simmer, then immediately reduce the heat to low, cover the pot, and let it simmer. Stir occasionally to prevent sticking. Continue to simmer until the lamb is fork-tender and the sauce has thickened and reduced to a rich, glossy consistency, usually 45-75 minutes. If the pot looks dry at any point, add a small splash of water or stock. The sauce should coat the lamb, not be watery.
6. Finish with Saffron & Pomegranate Seeds: Near the end of the cooking time (about the last 5-10 minutes), stir in the saffron water. This helps preserve its delicate aroma. Taste the stew and adjust the balance:
   1. If it tastes too sour, add a tiny bit of honey or a few extra chestnuts.
   2. If it tastes a little flat, add a small splash more pomegranate molasses or a pinch more salt.
7. Remove the pot from the heat. Scatter half of the fresh pomegranate seeds and chopped fresh dill and fresh cilantro over the stew.
8. Final Taste & Texture Check: The lamb should be meltingly tender, and the sauce should be rich, glossy, and perfectly balanced between sweet and tart. Do one final seasoning check before serving. Garnish with the remaining fresh pomegranate seeds and herbs just before bringing it to the table.