Khoresht Khalal Kermanshah (خورش خلال کرمانشاهی) – Slivered Almond Stew

• 200 gSlivered almonds (soaked in cold water 60 minutes, then drained well)
• 60 gDried black barberries (zereshk) (rinsed quickly, then soaked 10 minutes and drained)
• 30 mlHot water (for blooming saffron)
• 0.5 tspSaffron threads (finely ground before blooming)
• 900 gLamb stew meat (1.5-inch cubes, preferably shoulder or leg)
• 300 gYellow onion (finely diced)
• 60 gUnsalted butter (divided)
• 30 mlNeutral oil (such as grapeseed or sunflower)
• 45 gTomato paste (3 tablespoons)
• 1 stickCinnamon stick (about 7 cm)
• 1200 mlWater (hot, plus more as needed)
• 30 mlRosewater (2 tablespoons, high-quality Persian rosewater)
• 10 gFine sea salt (about 1 3/4 teaspoons, adjust to taste)

Instructions

1. 1

   Soak the slivered almonds in plenty of cold water for 60 minutes to soften their bite and help them stay plump in the stew. Meanwhile, rinse barberries in a fine sieve, then soak them in cold water for 10 minutes; drain well and set aside. Grind saffron, then bloom it with 30 ml hot water and cover.

2. 2

   In a heavy pot over medium-high heat, melt 30 g butter with the neutral oil. Add diced onion and sauté 10–12 minutes until deeply golden, not burnt. Add lamb and sear 8–10 minutes, turning to brown several sides. This browning builds the stew’s ceremonial depth and prevents a flat, boiled taste.

3. 3

   Push meat and onions aside; add tomato paste to the bare spot and fry 2–3 minutes until it darkens to brick red and smells sweet, not raw. Stir everything together, then add the cinnamon stick and 1200 ml hot water. Bring to a boil, skim foam for 2 minutes, then reduce to a gentle simmer.

4. 4

   Cover and simmer on low heat for 90 minutes, stirring every 20 minutes and keeping the surface at a quiet bubble. If needed, add 60–120 ml hot water to maintain a saucy consistency. The lamb should be nearly tender but not falling apart; the sauce should begin to look glossy from the onions and butter.

5. 5

   Drain almonds thoroughly. In a small skillet over medium heat, melt the remaining 30 g butter. Add almonds and sauté 4–6 minutes until lightly toasted and aromatic (pale gold, not brown). Add the toasted almonds to the pot, cover, and simmer 25–30 minutes so they absorb the lamb broth and become silky.

6. 6

   Stir in the bloomed saffron solution and simmer uncovered 8–10 minutes to concentrate color and perfume. Add drained barberries and cook 2 minutes only, just to plump without bleeding too much color. Turn off heat, stir in rosewater and salt, then rest covered 10 minutes before serving; remove cinnamon stick.