Nīrbāj (Pomegranate-Walnut Meat Stew)

Ingredients

• meat
• salt
• onion
• carrot
• dried coriander
• cinnamon
• pepper
• mastic
• ginger
• mint
• pomegranate seeds
• black raisins
• walnuts
• red meat
• rosewater

Instructions

1. Cut meat into medium pieces, boil in a little salted water to cover, and skim the froth.
2. Set cut onion on top (optionally carrots); add dried coriander, cinnamon, pepper, mastic, ginger, and mint sprigs.
3. When cooked, pound pomegranate seeds with about a third their measure of black raisins, dissolve with water and strain, and add to the pot.
4. Add walnut kernels pounded fine and emulsified with water; set whole walnut pieces on top and rub dried mint over.
5. As the meat renders and water reduces, add kebabs of red meat pounded with spices.
6. Sprinkle rosewater, wipe sides, leave to settle, and remove.