Persian Green Almond Stew (Khoresht Joughaleh Badoom)
"A rare and sophisticated spring treasure that captures the fleeting essence of Persian gastronomy through tender braised meat and tart, unripened green almonds."
Instructions
Rinse the meat thoroughly and place it in a heavy-bottomed pot with the fried onion and 3–4 cups of water. Bring to a gentle boil, then reduce the heat, cover, and simmer until the meat is about halfway tender.
Meanwhile, wash the mint and parsley well and drain completely. Finely chop the herbs. Heat the vegetable oil in a pan over medium heat and lightly fry the herbs until fragrant and deep green, stirring constantly to prevent burning.
Trim the tips of the green almonds and rinse them if needed. Set aside.
Add the fried herbs and green almonds to the pot with the partially cooked meat. Stir gently, cover, and let the stew simmer over low heat until the meat is fully tender and the almonds are soft but still hold their shape.
Season with salt toward the end of cooking. Add lemon juice if desired for a brighter, tangy finish.
Continue simmering until the stew thickens slightly and the flavors are well balanced. Serve hot, traditionally with steamed rice.