Baby Green Almond Khoresh

Name: Baby Green Almond Khoresh (Khoresh-e chaghaleh badam)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 6 tablespoons oil, butter, or ghee*; 2 onions, peeled and thinly sliced; 6 tablespoons oil, butter, or ghee*; 6 tablespoons oil, butter, or ghee*; 1 tablespoon grape molasses or light brown sugar; 1 tablespoon grape molasses or light brown sugar; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; ¼ teaspoon ground saffron dissolved in 1 tablespoon rose water; ½ cup (40 g) chopped fresh mint, or 2 tablespoons dried mint; ½ cup (40 g) chopped fresh mint, or 2 tablespoons dried mint; ½ cup (120 ml) verjuice (ab-ghureh)*, or ⅓ cup/80 ml fresh lime juice; ½ cup (120 ml) verjuice (ab-ghureh)*, or ⅓ cup/80 ml fresh lime juice; ½ pound baby green almonds*; 1 teaspoon turmeric; 1 cup (85 g) chopped fresh cilantro; 3 cups (250 g) chopped fresh parsley; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in; ½ teaspoon freshly ground pepper; 1 teaspoon fine sea salt; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in; 2 cloves garlic, peeled and sliced; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in; 1 pound (450 g) boneless lamb, veal, or chicken thighs, cut into 2-inch/5cm cubes, or 2 pounds (900 g) veal shanks, or chicken thighs, bone in

Khoresh-e chaghaleh badam

Preparation info

Makes
6
servings

Difficulty
Easy
Ready in
3 hr

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Baby green almonds have a short season and are available in the springtime in Iranian markets (keep in mind, the smaller they are the better).

Ingredients

6 tablespoons oil, butter, or ghee*
2 onions, peeled and thinly sliced
2

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions, garlic and meat. Add salt, pepper, and turmeric, and sauté for 1 minute.
Pour in water—2½ cups/600ml for meat and 1½ cups/360ml for chicken. Bring to a boil. Cover and simmer over low heat for 1 hour for meat and 30 minutes for chicken.
To remove the bitterness from the alm