Go Back

Ancient Persian Lamb Flatbread

This ancient Persian–inspired braised lamb flatbread brings together tender, cumin-seasoned lamb, a bright sweet-and-sour pomegranate sauce, and a fresh herb-nut slaw layered over warm flatbread. The lamb is slowly braised in wine and water until shreddable, then finished in its own cooking liquid thickened with pomegranate juice, creating a sauce that balances richness with acidity. The herbs and nuts add freshness and texture, echoing Persia’s long tradition of aromatic, balanced cuisine. The result is a dish that feels hearty yet refined, deeply rooted in the ingredients and techniques available to the ancient Persian world.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours

Jump To

IngredientsMethodNotes

Ingredients
  

Flatbread
  • 2 cups Flour
  • 2 tbsp Yeast
  • 1/2 cup Water
  • Olive oil
  • Salt
Braised Lamb
  • 3 lamb loin chops or similar cut
  • 1 tsp Salt
  • 1 tsp Ground cumin
  • 1 tsp Olive oil
Braising Sauce
  • 1 onion sliced
  • 3 cloves garlic minced
  • 1 cup Red wine
  • 1 cup Water
  • 1/2 cup Pomegranate juice
  • 1 tbsp Flour
Persian Herb Slaw
  • Fresh mint
  • Parsley
  • Cilantro
  • Onion thinly sliced
  • Chopped walnuts
  • Chopped almonds
  • Olive oil

Instructions
 

  1. Prepare flatbread dough and allow to rise.
  2. Season lamb with salt and cumin. Brown in olive oil in a Dutch oven. Remove and set aside.
  3. Add onion and garlic to the drippings and cook until softened.
  4. Return lamb to the pot. Add red wine and water until partially submerged.
  5. Cover and braise gently for 1–2 hours until tender.
  6. When lamb is nearly done, bake flatbread at 400°F until cooked and lightly browned.
  7. Remove lamb and shred.
  8. Add pomegranate juice to the braising liquid and whisk in a small amount of flour, stirring aggressively until thickened.
  9. Combine herbs, onions, nuts, and olive oil to make the slaw.
  10. Assemble flatbread with shredded lamb, herb slaw, and pomegranate sauce.

Notes

  • Lamb Cuts: Lamb loin chops work well, but shoulder or leg can be substituted. Tougher cuts benefit most from the long braise and develop deeper flavor.
 
  • Sauce Balance: Taste the pomegranate sauce before thickening. If the juice is very tart, add a splash more wine or water to soften the acidity.
 
  • Herb Slaw Freshness: Add the herbs and nuts just before serving to preserve their brightness and prevent wilting or bitterness.