Almond, Lamb, Saffron + Rose Water Braise

Khoresh-e Khalal-e Badam-e Kermanshahi

Preparation info

  • Serves:

    6

    • Difficulty

      Complex

    • Ready in

      3 hr

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

The photograph on the facing page is from a Kurdish wedding in the 1940s, and coincidentally, I first tasted this dish at a Kurdish wedding in Kermanshah. The braise is similar to the renowned Saffroned Lamb Braise/qeymeh-ye yazdi, but it develops its own nutty taste from using almonds instead of potato fries. In Azarbaijan, they make a similar dish called qeymeh pechaq, in which the almonds are reduced to 1 cup/120g and 2 eggs are added