Saffroned Lamb + Barberry Braise

Qeymeh Zereshk-e Kordi

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      2 hr 30

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

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



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


  1. 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.