Kermani Pistachio Khoresh

Name: Kermani Pistachio Khoresh (Khoresh-e pesteh-ye Kermani)
Prep time: 15 min
Cook time: 1 h 40 min
Total time: 1 h 55 min
Yield: Makes 6 servings
Cuisine: Iranian
Ingredients: 1 cup (85 g) chopped fresh dill weed; ½ teaspoon ground saffron dissolved in ¼ cup (60ml) rose water; ½ teaspoon ground saffron dissolved in ¼ cup (60ml) rose water; 2 medium onions, thinly sliced; 1 pound (450 g) boneless leg of lamb, or chicken thighs, cut to 2-inch/5cm pieces; 3 tablespoons oil, butter, or ghee*; 3 tablespoons oil, butter, or ghee*; 2 cups (240 g) raw pistachio kernels; 3 tablespoons oil, butter, or ghee*; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)* or ¼ cup/60 ml fresh lime juice; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)* or ¼ cup/60 ml fresh lime juice; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)* or ¼ cup/60 ml fresh lime juice; ½ cup (120 ml) verjuice (ab-ghureh, unripe grape juice)* or ¼ cup/60 ml fresh lime juice; ½ teaspoon ground black pepper; ½ teaspoon turmeric; 1 pound (450 g) boneless leg of lamb, or chicken thighs, cut to 2-inch/5cm pieces; 2 teaspoons sea salt

Khoresh-e pesteh-ye Kermani

Preparation info

Makes
6
servings

Difficulty
Medium
Ready in
1 hr 55

Appears in

Food of Life

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

Asia
Iran
Main course
Southeast Asia
Gluten-free

Method

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).
In a Dutch oven, heat 3 tablespoons oil over medium heat and brown the onions and meat. Add the sa