📝 About This Recipe
A rare and fleeting seasonal masterpiece, this vibrant stew celebrates the arrival of spring in Iran with the crunch of young, fuzzy green almonds. This dish marries the tartness of unripe almonds with a lush forest of sautéed mint and parsley, creating a citrusy, aromatic broth that is both deeply savory and incredibly refreshing. It is a sophisticated example of the Persian 'sour' flavor profile, traditionally simmered with tender meat until the almonds reach a buttery, melt-in-your-mouth consistency.
🥗 Ingredients
The Meat and Aromatics
- 1.5 pounds Lamb or Beef shank (cut into 1.5-inch cubes)
- 1 large Yellow onion (finely diced)
- 1 teaspoon Turmeric powder
- 4 tablespoons Vegetable oil (divided use)
- 1/2 teaspoon Black pepper (freshly cracked)
- to taste Salt
The Green Almonds
- 1 pound Fresh green almonds (Chaghaleh Badoom) (stems removed and washed thoroughly)
The Herb Base
- 2 cups Fresh parsley (finely chopped, packed)
- 1/2 cup Fresh mint (finely chopped, packed)
Seasoning and Finishing
- 1/4 cup Fresh lime juice (or more to taste)
- 1/4 teaspoon Saffron thread (ground and dissolved in 2 tbsp hot water)
- 4 cups Water (boiling)
👨🍳 Instructions
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1
Prepare the green almonds by removing any remaining stems or leaves. Wash them thoroughly in cold water and pat dry. If they are very large, you can slice them in half lengthwise, but keeping them whole is traditional.
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2
In a large heavy-bottomed pot or Dutch oven, heat 2 tablespoons of oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they become translucent and golden brown.
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3
Add the cubed meat to the pot with the onions. Brown the meat on all sides for about 5-7 minutes. Stir in the turmeric and black pepper, toasting the spices for 1 minute until fragrant.
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4
Pour in 4 cups of boiling water. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 60-75 minutes, or until the meat is about 70% cooked through.
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5
While the meat simmers, prepare the herbs. In a separate skillet, heat the remaining 2 tablespoons of oil over medium heat. Sauté the chopped parsley and mint for about 5-8 minutes. The herbs should darken in color and become aromatic, but be careful not to burn the mint as it can turn bitter.
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6
In the same skillet used for herbs (after removing them), or a clean one, lightly sauté the green almonds for 3-4 minutes. This helps them hold their shape and intensifies their flavor.
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7
Once the meat has simmered for the initial hour, add the sautéed herbs and the green almonds to the main pot.
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8
Gently stir the ingredients, ensure there is enough liquid to cover them (add a bit more boiling water if necessary), and cover the pot again.
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9
Simmer the stew on low heat for another 45-60 minutes. The goal is for the green almonds to become completely tender and the meat to be fork-tender.
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10
During the last 15 minutes of cooking, add the salt, fresh lime juice, and the bloomed saffron water. Stir gently to incorporate.
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11
Taste the stew. It should have a pronounced tartness balanced by the savory meat. Adjust salt or lime juice according to your preference.
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12
The stew is ready when a thin layer of oil (colored green by the herbs) rises to the top, a sign in Persian cooking known as 'ja oftadan' (settling).
💡 Chef's Tips
Always sauté your herbs separately before adding them to the stew; this is the secret to a deep, complex flavor and the characteristic dark green color. Be patient with the green almonds; depending on their maturity, they may take longer to soften. They should be tender, not crunchy, in the final dish. Do not add salt at the beginning of the cooking process as it can toughen the meat and the skins of the almonds. If you cannot find fresh green almonds, you can sometimes find them frozen in Persian specialty markets, though fresh is always superior. If the stew is too thin, simmer uncovered for the last 15 minutes to reduce the sauce to a thick, rich consistency.
🍽️ Serving Suggestions
Serve over a bed of fluffy Persian Steamed Saffron Rice (Chelo) with a crispy Tahdig. Accompany with a side of 'Sabzi Khordan' (fresh herbs like radish, scallions, and basil). A bowl of Mast-o-Khiar (yogurt and cucumber dip) provides a cool contrast to the tart stew. Pair with a glass of Doogh (a carbonated yogurt drink with dried mint). Serve with warm flatbread like Lavash or Sangak to scoop up the delicious sauce.