Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, pesian lamb and almond stew(khoresh khelal kermanshahi). One of my favorites food recipes. This time, I will make it a bit tasty. 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 popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):

1. Prepare 500 grams stewing diced lamb/beef
2. Get 1 cup silver blanched almond
3. Prepare 2 onions, chopped
4. Prepare 3 table spoons crispy fried golden brown onions
5. Make ready 2 table spoons tomato paste
6. Make ready 2 table spoon rose water
7. Take 2 cm cinnamon stick
8. Get Pinch saffron
9. Prepare Salt
10. Take Cooking oil
11. Prepare 2 table spoon barberry(zereshk)
12. Prepare 4-5 dried limes soaked in water for one hour
13. 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. 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.

Instructions to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):

1. 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.
2. 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.
3. 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.
4. Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!

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). 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. Khoresh Bademjan or Bademjoon is a Persian Eggplant Stew with meltingly soft eggplants in a thick, tomato based sauce with pieces of meat to make it heartier. Yellow split peas are also sometimes added, and the dish is known as Gheymeh Bademjan, where minced meat is used instead of chunks. Persian Okra Stew (Khoresh Bamieh) is meat stewed with tomatoes, okra, and spices.

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