Khoresh Chagaleh Badoom (خورش چاقاله بادام) — Spring Green Almond Stew

• 350 gGreen almonds (young, sour, with tender shells) (Trim stem ends; split larger ones lengthwise if very thick)
• 700 gStewing lamb or beef, cut into 3 cm cubes (Lamb shoulder or beef chuck work best)
• 250 gYellow onions, finely diced
• 2 tspGround turmeric
• 45 mlVegetable oil (Divided for browning and herb sauté)
• 120 gFresh parsley, finely chopped
• 30 gFresh mint leaves, finely chopped (Use leaves only; avoid thick stems)
• 1200 mlWater
• 45 mlFresh lemon juice (About 3 tbsp; or replace with verjuice)
• 60 mlVerjuice (ab-ghooreh) (Optional alternative to lemon juice; use instead of lemon for a softer sourness)
• 9 gKosher salt (About 1 1/2 tsp, added in stages)
• 1 tspBlack pepper, freshly ground

Instructions

1. 1

   Rinse the green almonds and trim off any tough stem ends. If some almonds are large and very firm, split them lengthwise so they cook evenly and release their tart flavor into the stew.

2. 2

   Heat 15 ml of the vegetable oil in a heavy pot over medium-high heat. Add the diced onions and cook for 8–10 minutes, stirring often, until golden and lightly caramelized but not burnt.

3. 3

   Add the meat and sear for 6–8 minutes, turning to brown multiple sides. Sprinkle in the turmeric and black pepper and cook for 60 seconds, stirring constantly, so the spice blooms and coats the meat.

4. 4

   Pour in 1200 ml water and scrape the bottom of the pot to dissolve the browned bits into the broth. Bring to a boil, then reduce to a gentle simmer, cover, and cook for 60 minutes until the meat is starting to turn tender.

5. 5

   While the meat simmers, heat the remaining 30 ml vegetable oil in a skillet over medium heat. Add the chopped parsley and mint and sauté for 6–8 minutes, stirring frequently, until the herbs darken slightly and smell deeply fragrant; do not let them scorch, or the stew will taste bitter.

6. 6

   Stir the sautéed herbs into the pot and keep the stew at a steady, gentle simmer. Cook uncovered for 15 minutes to let excess water evaporate and to help the herb base thicken the broth naturally.

7. 7

   Add the green almonds and 6 g of the kosher salt (about 1 tsp), then stir carefully so the almonds stay intact. Simmer for 20–25 minutes until the almonds are tender-crisp and the meat is fully tender, adding up to 120 ml extra water only if the pot looks dry.

8. 8

   Add either 45 ml lemon juice or 60 ml verjuice and simmer for 5 more minutes to round out the sourness without dulling the fresh flavor. Taste and adjust with the remaining 3 g salt (about 1/2 tsp), then rest the stew off the heat for 10 minutes so the flavors settle before serving.