Saffroned Lamb + Barberry Braise

Name: Saffroned Lamb + Barberry Braise (Qeymeh Zereshk-e Kordi)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: ¼ teaspoon ground saffron threads dissolved in 1 tablespoon rose water; ½ teaspoon freshly ground pepper; 2 teaspoons fine sea salt; 1 tablespoon ground cumin; 2 cups/300 g dried barberries, soaked in cold water for 20 minutes, drained and rinsed thoroughly; 2 medium onions, peeled and thinly sliced; 1 teaspoon cardamom; 3 tablespoons tomato paste; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 3 tablespoons grape molasses or sugar; 1 x 4 in/10 cm cinnamon stick; 1 teaspoon turmeric; 2 tablespoons oil; 2 lb/900 g boneless leg of lamb or skinless and boneless chicken thighs, cut into 1in/2.5cm cubes; ¼ cup/60 ml oil, butter, or ghee; 2 tablespoons ground rose petals; 3 tablespoons blanched slivered almonds; 1 tablespoon oil; 3 tablespoons raw pistachio kernels

Qeymeh Zereshk-e Kordi

Preparation info

Serves:
6

Difficulty
Complex
Ready in
2 hr 30

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

This is a popular Kurdish dish that I first tasted in Kermanshah.

Ingredients

Braise

¼ cup/60 ml oil, butter, or ghee
2 lb/

Asia
Iran
Kermanshah
Kurdistan
Main course
Gluten-free

Method

For the lamb: Heat the oil in an enameled laminated cast-iron pot over medium heat, and sauté the lamb and onions until lightly golden (about 5 minutes). Add the salt, pepper, turmeric, cinnamon, cumin, cardamom, and sauté for 1 minute, add the tomato paste, and saffron rose water, and sauté for another 10 to 15 minutes and all juices have been absorbed.