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Kermani Pistachio Khoresh

Khoresh-e pesteh-ye Kermani

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Preparation info
  • Makes

    6

    servings
    • Difficulty

      Medium

    • Ready in

      1 hr 55

Appears in

By Najmieh Batmanglij

Published 2011

  • About

This recipe is inspired by a family favorite dish given to me by Shohreh Amin.

Ingredients

  • 2 cups (240 g) raw pistachio kernels
  • 3 tablespoons oil, butt

Method

  1. Soak the pistachios in a container of cold water for 24 hours, changing the water twice. Drain, spread on a clean kitchen towel, pat dry, and remove any skin that remains stuck to the kernels (pistachio kernels with skins removed are available at Iranian markets).
  2. In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and meat. Add the sa

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