How to Make Super Quick Homemade Pesian lamb and almond stew(khoresh khelal Kermanshahi)

Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, pesian lamb and almond stew(khoresh khelal kermanshahi). It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.

Persian Chicken Casserole with Walnut and Pomegranate Sauce (Khoresh-e Fesenjan) There are three essential elements to this khoresh, or stew, which is often called Iran's national dish. First, the sweet, pungent flavor of dried or fresh Likewise, Omani limes (also known as dried Persian limes) add a distinct aged sourness that is vital to the dish. Finally, the classic Persian technique of.

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To begin with this recipe, we have to prepare a few components. 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. Make ready 500 grams stewing diced lamb/beef
2. Prepare 1 cup silver blanched almond
3. Get 2 onions, chopped
4. Take 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. Make ready 2 cm cinnamon stick
8. Take Pinch saffron
9. Prepare Salt
10. Make ready Cooking oil
11. Prepare 2 table spoon barberry(zereshk)
12. Get 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. This khoresht, or stew, takes hearty chunks of lamb and melds them together with the deep flavor of dried plums to create a rich dish with a sweet bent. A variation, khoresht-e esfenaj aloo, adds spinach to the stew. Khoresh kadu is a traditional Iranian stew that combines meat and zucchinis.

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!

A variation, khoresht-e esfenaj aloo, adds spinach to the stew. Khoresh kadu is a traditional Iranian stew that combines meat and zucchinis. Most recipes call for lamb as the meat of choice, but it can be replaced with beef or chicken. Before they're added to the stew, the zucchinis are usually gently fried. This thick stew is usually served with steamed Persian rice.

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