Lamb, Pistachio, Dill + Verjuice Braise

Name: Lamb, Pistachio, Dill + Verjuice Braise (Khoresh-e Pesteh-o ab Ghureh)
Prep time: 24 h 15 min
Cook time: 3 h
Total time: 27 h 15 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 2 medium onions, peeled and thinly sliced; 2 tablespoons oil, butter, or ghee; 2 tablespoons oil, butter, or ghee; 2 tablespoons oil, butter, or ghee; 2 cups/240 g raw pistachio kernels, picked over for any bits of broken shell; 1 cup/85 g chopped fresh dill weed; 2 cloves garlic, peeled and thinly sliced; 1 lb/450 g boneless leg of lamb, cut into 3 in/7.5 cm pieces, or 1½ lb/675 g lamb shanks or chicken thighs on the bone; 1 lb/450 g boneless leg of lamb, cut into 3 in/7.5 cm pieces, or 1½ lb/675 g lamb shanks or chicken thighs on the bone; 1 lb/450 g boneless leg of lamb, cut into 3 in/7.5 cm pieces, or 1½ lb/675 g lamb shanks or chicken thighs on the bone; 2 teaspoons fine sea salt; ½ teaspoon ground black pepper; 1 teaspoon turmeric; 1 tablespoon ground cumin; 2 tablespoons tomato paste; 1 teaspoon grape molasses; Zest of 1 orange; ¼ cup/60 ml verjuice or 2 tablespoons fresh lime juice; ¼ cup/60 ml verjuice or 2 tablespoons fresh lime juice; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; ½ teaspoon ground saffron threads dissolved in 2 tablespoons rose water; 1 cup/85 g chopped fresh dill

Khoresh-e Pesteh-o ab Ghureh

Preparation info

Serves:
6

Difficulty
Complex
Ready in
28 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

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

Ingredients

pistachios

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

Asia
Iran
Kermany
Main course
Gluten-free

Method

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).
For the lamb: Heat the oil