Kermanshahi Almond Stew (Khoresh Khelal Badam)
"Indulge in a royal Persian masterpiece where the crunch of saffron-soaked almonds meets the bright, jewel-like tartness of rare mountain barberries."
Instructions
Soak the slivered almonds in water for several hours to soften them, then drain well.
Heat a small amount of oil in a heavy-bottomed pot over medium heat. Add the chopped onion and sauté until soft and lightly golden.
Add the beef pieces and cook, stirring occasionally, until lightly browned on all sides.
Stir in the dissolved saffron and season with salt, allowing the aroma to bloom briefly.
Add about 3 cups of water along with the soaked almonds. Bring to a gentle boil, then reduce the heat, cover, and simmer until the beef is tender and the almonds are fully cooked.
About 15 minutes before the stew is done, lightly sauté the barberries and tomato paste in a small pan with a little oil, just until fragrant and glossy.
Add the barberry and tomato paste mixture to the stew, along with the dried limes. Continue simmering until the flavors meld and the stew reaches a rich, balanced consistency.
Taste and adjust seasoning if needed. Serve hot, traditionally with steamed Persian rice.