Almond Slivered Stew (خورش خلال بادام)

• 150 gSlivered almonds (khalal badam) (soaked and drained)
• 2 tbspRosewater
• 40 gBarberries (zereshk) (rinsed and drained)
• 15 gUnsalted butter
• 8 gGranulated sugar
• 0.3 gSaffron threads (ground and bloomed)
• 60 mlHot water (for blooming saffron)
• 1 tspGround turmeric
• 1 tspGround cinnamon
• 0.5 tspGround cardamom
• 2 tspFine sea salt (divided)
• 0.5 tspBlack pepper
• 700 gLamb shoulder or leg (cut into 3 cm cubes)
• 250 gYellow onion (finely chopped)
• 2 tbspNeutral oil (such as grapeseed or sunflower)
• 1000 mlWater (plus more as needed)
• 2 tbspFresh lemon juice

Instructions

1. 1

   Soak the slivered almonds in 500 ml cool water with 1 tsp of the salt for 60 minutes at room temperature. This softens the almonds so they turn tender and silky in the stew instead of staying raw-crunchy. Drain well and set aside. Meanwhile, grind the saffron and bloom it with 60 ml hot water; cover and steep 15 minutes.

2. 2

   Heat a heavy pot over medium heat for 2 minutes, then add oil and the chopped onion. Cook 12–15 minutes, stirring often, until deeply golden (not burnt). Add turmeric, black pepper, cinnamon, and cardamom; toast 45 seconds to release aroma. Add lamb cubes and sear 6–8 minutes, turning, until lightly browned on most sides.

3. 3

   Add 1000 ml water and bring to a gentle boil over medium-high heat, skimming any foam for the first 5 minutes. Reduce to low, cover, and simmer 90 minutes, stirring every 20 minutes. Keep the simmer quiet—small bubbles—so the lamb stays tender and the broth remains clear rather than emulsified and greasy.

4. 4

   Stir in the drained almonds and 2 tbsp rosewater. Cover and simmer 35–45 minutes on low until the almonds are tender and the stew begins to look slightly glossy. If the liquid drops below the meat, add 100–150 ml hot water. Taste and add the remaining 1 tsp salt as needed for a balanced, savory base.

5. 5

   In a small skillet, melt butter over medium-low heat for 30 seconds. Add rinsed barberries and sugar; sauté 60–90 seconds, stirring constantly, just until the barberries plump and shine (do not let them darken). Stir the barberries into the stew along with the bloomed saffron and lemon juice; simmer uncovered 10–12 minutes to meld flavors and lightly thicken.

6. 6

   Turn off the heat, cover the pot, and rest the stew 15 minutes so the almonds and lamb reabsorb flavor and the surface oil gathers for easy skimming. Skim excess oil if desired. Adjust final balance: add 1 tsp lemon juice for brighter tang or 1–2 tsp sugar for a softer sweet-sour profile. Serve hot over chelow.