Persian Green Almond Stew (Khoresh Chagaleh Badoom)
"Capture the fleeting magic of spring with this aromatic, tangy masterpiece featuring tender young almonds and a rich infusion of sautéed Persian herbs."
Instructions
Heat a heavy-bottomed pot over medium heat and add 2–3 tablespoons of cooking oil.
Add the sliced onions and sauté until soft and lightly golden. Stir in the turmeric and cook for 30 seconds until fragrant.
Add the stew meat and green almonds. Sauté for several minutes, turning to lightly brown the meat and coat everything in the onion mixture.
Pour in about 4 cups of water. Season with salt and black pepper and bring to a gentle boil.
Reduce the heat to low, cover, and let the stew simmer slowly. Both the meat and green almonds need time to become tender.
Meanwhile, heat a small pan with a little oil. Add the chopped mint and parsley and gently fry over medium-low heat until aromatic and slightly darkened, being careful not to burn them.
When the meat is about halfway cooked, add the fried herbs to the stew. Stir gently, cover, and continue simmering until the meat and almonds are fully tender.
About 15–30 minutes before serving, add the lemon juice or verjuice to your preferred level of sourness.
Allow the flavors to meld, then taste and adjust seasoning. Serve hot with steamed Persian rice.