Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, pesian lamb and almond stew(khoresh khelal kermanshahi). One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This old school Persian stew is thought to be the ancestor of the modern day fried potato and split pea stew (i.e. The modern day Gheimeh is mostly cooked with beef; almond slivers are replaced with fried potatoes (the gift from the New World); tomato paste (yet another gift from the New. Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan)
Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Take 500 grams stewing diced lamb/beef
- Make ready 1 cup silver blanched almond
- Take 2 onions, chopped
- Make ready 3 table spoons crispy fried golden brown onions
- Get 2 table spoons tomato paste
- Take 2 table spoon rose water
- Prepare 2 cm cinnamon stick
- Take Pinch saffron
- Get Salt
- Get Cooking oil
- Take 2 table spoon barberry(zereshk)
- Make ready 4-5 dried limes soaked in water for one hour
- Get Half tea spoon turmeric powder
In Iran it is common for people to occasionally prepare large quantities of food to share it with people in. Called Khoresh Ghormeh Sabzi, the dish is filled with lamb, black-eyed peas and loads of herbs and spices, making it filling enough to satisfy on cool Beloved internationally, Khoresh Gormeh Sabzi could very well be the national dish of Iran. And understandably so, with its distinct Persian flavors. Persian Green Almond Stew (Khoresh Chaghaleh Badoom) is a real special meal made with parsley, mint, beef, dried lemons and green almonds (available in the spring).
Instructions to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Half the limes, discard the seeds as they are bitter.(Usually in persian dishes they put some holes on skin in order to flavour come out during cooking but I half them for extra flavour and removing seeds). Soal saffron in 2 table spoon hot water. Clean and wash zereshk.
- In a deep pot, heat some oil. Saute 2 onions until soft. Add turmeric powder and cinnamon stick and diced meat, saute until meat change color. Add almonds and saute more. Add enough water to cover all ingredients. Bring it to boil. Cover the pot. Lower flame. Let it simmer for two hours until meat is tender.
- Add tomato paste, salt, fried crispy onions, saffron and dried limes. Simmer on low flame for 40 minutes. Now add barberries(zereshk) and rose water. Turn off the flame.
- Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!
It is mid-spring and I love my weekly trips to the market where I find so many of my favorite produce coming back to life: artichokes. There are three essential elements to this khoresh which is often called Iran's national dish. First, dried or fresh fenugreek leaves. Finally, the classic Persian technique of sautéing finely minced herbs until they are dark and dry lends character and complexity to the stew's. Traditionally, Persian salads are decked with a variety of fresh herbs, such as Khoresh-e Bamieh-o-Bademjan - Eggplant and Okra Stew.
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