Kermanshah Slivered Almond Stew (Khoresht Khalal Kermanshah)
"Indulge in a jewel-toned masterpiece of Persian cuisine where crunchy saffron-infused almonds and tart barberries meet melt-in-your-mouth lamb."
Instructions
Heat a splash of oil in a heavy-bottomed pot over medium heat. Add the chopped onion and a pinch of turmeric; sauté until soft and lightly golden.
Stir in the tomato paste and lamb. Cook for several minutes, turning the meat until lightly seared and the tomato paste loses its raw taste.
Add about 3 cups of water. Cover and simmer over medium heat for 1½ hours, until the lamb is tender.
Meanwhile, rinse the slivered almonds and soak them in lukewarm water for 15 minutes. Drain, then soak in the saffron solution for 5 minutes to absorb color and aroma.
Add the saffron-soaked almonds and the cinnamon stick to the pot. The liquid should cover the contents by 2–3 cm; add boiling water if needed.
Lower the heat and simmer gently for another hour, allowing the flavors to meld and the almonds to soften without breaking.
Twenty to thirty minutes before finishing, gently stir in the barberries, rosewater, and softened butter. Leave the lid slightly ajar and continue cooking until the sauce thickens and turns glossy.
Remove the cinnamon stick, season with salt to taste, and transfer to a serving dish. Serve hot with Persian rice.