Persian cooking: recipes · Khoresht: stews (served with rice)

Khoresht-e Chaghaleh Badam خورش چغاله بادام

Rare spring stew with green unripe almonds, herbs and meat, fresh and tangy.

⏱ 150 min

Ingredients

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  • 400 g lamb or beef (stewing cubes)
  • 2 onions
  • 1 tsp turmeric
  • 300 g green unripe almonds (chaghaleh badam)
  • 2 bunch flat-leaf parsley
  • 1 bunch fresh mint
  • 1 tsp saffron threads, ground and dissolved in 4 tbsp hot water
  • 6 tbsp oil
  • salt (to taste)
  • black pepper (to taste)

Method

  1. Dice the onions and fry golden in 3 tbsp oil, add turmeric and the meat and brown. Cover with water, season with salt and braise covered for 1 hour.
  2. Finely chop the parsley and mint and fry in the remaining oil for 10 minutes.
  3. Trim the ends of the almonds and halve them.
  4. Add the herbs, almonds and saffron to the meat and simmer for 30 minutes. Season and serve with rice.