Khoresht Choghaleh Badam (خورش چغاله بادام) — Persian Spring Green Almond Stew

• 600 glamb stew meat, 3 cm cubes (boneless shoulder or leg)
• 200 gyellow onion, finely diced
• 45 mlvegetable oil (divided)
• 2 tspground turmeric
• 7 gfine sea salt (about 1 1/4 tsp)
• 1 tspblack pepper
• 900 mlwater
• 120 gfresh parsley leaves, finely chopped (packed, stems removed)
• 30 gfresh mint leaves, finely chopped (packed, stems removed)
• 300 ggreen almonds (choghaleh badam), rinsed (small and firm; trim any long stems)
• 30 mllemon juice (about 2 tbsp)

Instructions

1. 1

   Pat the lamb dry and keep it at room temperature for 10 minutes so it browns evenly. Chop the parsley and mint very finely, keeping them separate from the meat so the herbs don’t oxidize while you sear.

2. 2

   Heat 30 ml vegetable oil in a heavy pot over medium-high heat until it shimmers. Add the diced onion and cook for 10–12 minutes, stirring often, until deeply golden and lightly caramelized for a true “fried onion” base.

3. 3

   Add the lamb and spread it in a single layer so it sears rather than steams. Cook for 6–8 minutes, turning occasionally, until most sides are browned, then stir in turmeric, salt, and black pepper and cook 60 seconds to bloom the spices.

4. 4

   Pour in 900 ml water and scrape the bottom of the pot to dissolve the browned bits into the broth. Bring to a gentle boil, then reduce to low, cover, and simmer for 60 minutes until the meat is starting to turn tender.

5. 5

   While the meat simmers, heat the remaining 15 ml vegetable oil in a skillet over medium heat. Add the chopped parsley and mint and sauté for 6–8 minutes, stirring constantly, until the herbs darken slightly and smell fragrant but are not burnt.

6. 6

   Stir the sautéed herb mixture into the pot and return the stew to a gentle simmer. Cover and cook 25 minutes so the herbs mellow and the broth takes on a vivid green, minty aroma.

7. 7

   Add the green almonds and stir carefully so they stay intact. Simmer uncovered for 15–20 minutes until the almonds are tender-crisp and pleasantly tart, and the stew thickens slightly.

8. 8

   Stir in the lemon juice and simmer 3 minutes to round out the sour notes without dulling them. Rest the stew off the heat for 10 minutes before serving so the flavors settle and the surface oil rises for a classic khoresht finish.