Saffroned Lamb + Barberry Braise

Qeymeh Zereshk-e Kordi

banner

Preparation info

  • Serves:

    6

    • Difficulty

      Complex

    • Ready in

      2 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

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/

Method

  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.