Lamb, Pistachio, Dill + Verjuice Braise

Khoresh-e Pesteh-o ab Ghureh

Preparation info
  • Serves:


    • Difficulty


    • Ready in

      28 hr

Appears in
Cooking in Iran: Regional Recipes and Kitchen Secrets

By Najmieh Batmanglij

Published 2020

  • About

This popular Kermani dish, combines their favorite cumin flavors with those of verjuice from neighboring Shirazi.



  • 2 cups/240 g raw pistachio kernels, picked over for any bits of broken shell


  1. For the pistachios: Soak the pistachios in a container of cold water in the fridge for 24 hours, changing the water twice. Drain, spread on a clean dish towel, pat dry, and remove any skins that remain stuck to the kernels. (If you use pistachio kernels that already have the second thin brown skins removed, omit this step).
  2. For the lamb: Heat the oil