Kermanshahi Almond Stew (Khoresht-e Khelal)
"Indulge in the crown jewel of Kurdish cuisine: a luxurious, slow-cooked masterpiece of tender meat and slivered almonds infused with the world's finest saffron."
Instructions
Heat a few tablespoons of oil in a heavy-bottomed pot over medium heat. Add the onions and sauté slowly until deeply golden and aromatic, building the stew’s base flavor.
Stir in the garlic and cook for about 30 seconds until fragrant. Add the meat and brown lightly on all sides to seal in juices.
Pour in enough water or broth to just cover the meat. Add the cardamom pods and cinnamon stick. Bring to a gentle simmer, cover, and cook over low heat for about 60 minutes, until the meat is halfway tender.
Meanwhile, rinse the slivered almonds. In a small pan, sauté them briefly with a little oil to remove their raw edge. Add the almonds to the stew along with the steeped saffron.
In the same pan, sauté the tomato paste with a touch of oil until darkened and fragrant. Stir it into the pot and season with salt and black pepper.
Continue cooking gently until the meat is fully tender and the stew thickens, about 60 minutes more. Add the barberries during the final 15–20 minutes to preserve their color and pleasant tartness.
Finish with a splash of lime juice or verjuice to balance the richness. Remove the cinnamon stick and cardamom pods before serving.