📝 About This Recipe
Hailing from the historic city of Kermanshah, Khoresht-e Khalal is a jewel of Persian cuisine, renowned for its elegance and complex flavor profile. This luxurious stew features tender morsels of lamb and slivered almonds simmered in a vibrant, saffron-infused broth punctuated by the tart pop of black barberries. It is a masterpiece of textures and aromas, traditionally served at weddings and formal celebrations to honor esteemed guests.
🥗 Ingredients
The Meat and Base
- 500 grams Lamb leg or shoulder (cut into very small, sugar-cube sized pieces)
- 2 medium Yellow onion (finely diced)
- 3 tablespoons Ghee or vegetable oil
- 1 teaspoon Turmeric powder
- 1/2 teaspoon Black pepper (freshly cracked)
The Aromatics and Color
- 1/2 teaspoon Saffron threads (ground and bloomed in 3 tbsp hot water)
- 2 tablespoons Tomato paste (high quality for deep red color)
- 1 large Cinnamon stick (kept whole to prevent darkening the stew)
- 2 tablespoons Rose water (culinary grade)
The Signature Inclusions
- 200 grams Slivered almonds (soaked in saffron water for 1 hour)
- 3-4 pieces Dried limes (Limoo Amani) (pierced with a fork)
- 1/2 cup Black barberries (Zereshk Siah) (rinsed and soaked; unique to this recipe)
- to taste Salt
👨🍳 Instructions
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1
Begin by soaking your slivered almonds in a bowl with warm water and a pinch of saffron for at least 1 hour; this ensures they are tender and beautifully golden.
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2
In a large heavy-bottomed pot or Dutch oven, heat the ghee over medium heat and sauté the finely diced onions until they become translucent and slightly golden.
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3
Add the lamb pieces to the pot. Increase the heat slightly and sear the meat until it is browned on all sides, locking in the juices.
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4
Stir in the turmeric and black pepper, toasting the spices with the meat for 1 minute until fragrant.
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5
Add the tomato paste to the center of the pot. Fry it for 2-3 minutes, stirring constantly, until it turns a deep brick red and loses its raw metallic scent.
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6
Pour in 4 cups of boiling water. Add the cinnamon stick and the pierced dried limes. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours.
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7
While the meat simmers, drain the soaked almonds and add them to the pot. The almonds need time to soften and absorb the meat's savory flavor.
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8
After 1.5 hours, check the meat for tenderness. If the meat is nearly falling apart, add the bloomed saffron water and salt to taste.
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9
Stir in the rose water. This adds the signature Persian floral aroma that defines a festive Khoresht-e Khalal.
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10
In a small separate skillet, sauté the rinsed black barberries in a teaspoon of oil for just 30 seconds. Do not overcook or they will burn and turn bitter.
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11
Add the sautéed barberries to the stew in the final 10-15 minutes of cooking. This prevents them from bleeding too much color into the broth.
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12
The stew is ready when the sauce has thickened (oil should rise to the top) and the almonds are tender but still retain a slight 'bite'. Remove the cinnamon stick before serving.
💡 Chef's Tips
Use the smallest possible dice for the lamb; the meat should be roughly the same size as the almonds for a refined appearance. If you cannot find black barberries, use red barberries, but add a teaspoon of sugar to balance their higher acidity. Soaking the almonds in saffron water is a 'chef's secret' that ensures the almonds aren't white and bland in the final dish. Always use a whole cinnamon stick rather than powder to keep the stew's broth clear and vibrantly red. Be patient with the 'Jaa Oftadan' (settling) process; the stew is best when simmered slowly until the oil separates and creates a glossy sheen.
🍽️ Serving Suggestions
Serve over a bed of fluffy, long-grain Basmati saffron rice (Chelo) with a crisp Tahdig. Pair with a side of 'Sabzi Khordan' (fresh herbs like mint, basil, and radish) to cut through the richness. A dollop of thick Greek yogurt or 'Maast-o-Khiar' (cucumber yogurt dip) complements the warm spices perfectly. Serve with 'Torshi' (Persian pickled vegetables) for a sharp, acidic contrast to the nutty almonds. Enjoy with a glass of ice-cold 'Doogh' (savory yogurt drink with dried mint).