For the stew

• 1 cup walnuts
• 2 Tbsp olive oil
• 1 Tbsp unsalted butter
• 2 onions, finely diced
• 3 garlic cloves, minced
• ½ tsp ground cinnamon
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp ground nutmeg
• 1 cinnamon stick
• small piece orange peel
• 2 lbs diced lamb shoulder, fat trimmed
• ¾ cup dried cranberries
• 3 Tbsp pomegranate molasses
• 2 Tbsp honey
• 2 cups chicken stock or broth
• 1 Tbsp chopped parsley to garnish
• 1 Tbsp chopped mint to garnish
• pomegranate arils to garnish

For the rice

• 1 Tbsp unsalted butter
• 2 cups basmati rice
• 5 cardamom pods
• 1 bay leaf
• ½ cinnamon stick
• ½ tsp ground turmeric
• ¼ tsp salt
• 4 cups hot vegetable stock or water