Passport & Plate - Almond Stew( Khalal Badam Khoresht)
Iran | Wednesday, February 12, 2014 | 5 photos
Ingredients
lamb meat (500 gr.)
onion (2 medium-sized)
black lime- Omani (6)
Almond peel-soaked in warm water for one day (1 cup)
Saffron(1 teaspoon)
Tomato Paste(3 Tbs)
barberry (half a cup)
water ( 0.5 Liter)
salt, pepper and turmeric (as needed)
How to prepare this recipe1-cut the meat into small chunks, fry it with some oil, You have to brown the meat in several batches. add the salt, pepper and turmeric to the beef as it cooks, and set aside browned pieces.
2-chop the onions into small pieces and fry it separately till the onions have lightly browned, then mix them in with the meat.
3-you should put some holes on the limes with a fork to let the limes flavor comes out easily and also get better cooked, and put them in the pot of the meat.
4-by soaking the almond peels in water for one day,they will grow bigger and also they will become more softer as they get cooked.
trow away the water and add it to the mixture.
5-now here is the time for the Persian Magic spice, Saffron. I personally prefer to grind it myself by a sugar cube in a mortar. then I put it in a half glass of warm water and warm it up in a microwave for 45 seconds, it would make the Saffron to have a more reddish color. and add it to the mixture.
6-you should roast the tomato paste with one Tbs oil, so that its color get brighter and when you see the change of color, add a glass of water and then add it to the mixture. add the water and heat the oven high at first and when it boils lower the heat and let the stew to boil for 3 hours slowly.
7-Again, I prefer to put a lamb shoulder in the pot to add its gravy to the stew, and I take it out before serving the dish.
8-you have to wash the barberries 2-3 times with water to make sure there is no sand in it ,then you add it to the stew just 5 minutes before turning off the heat. barberry and lime add a little sour taste to the stew.
this stew is served with rice, which could be prepared in different ways.
The story behind this recipeThis Recipe is my favorite Iranian-Kurdish Dish, as it reminds me of my childhood and as well it is a reflection of Persian Cuisine with its specific ingredients such as Saffron, Turmeric, Omani Limes, and Barberries. As a child I have always preferred sour food and this one has a really mild flavor. Also red barberries and yellowish almond peels look so appealing specially when you can distinguish the juicy sour barberries and the tender almonds.
This meal has always been the most splendid one among the Kurdish Iranian. cooking such dish for your guests shows, how much you respect and value them, as it is not an easy recipe and it does not even have ordinary and always available ingredients.
I learned this recipe from my mother,with her special tips ringing in my ears every time that I prepare the dish.
A very important concern of Iranian cooks is that the look and appearance of the dish should be as important as its taste. the yellowish color of this stew, the taste of Saffron and Turmeric and and the odor of Lime is heavenly tempting. the Aroma takes you to an Iranian Bazaar (or I could say any other middle eastern one) for a second,in which you smell the spices, wandering in its narrow passage and let yourself getting lost in the dreamy and magical atmosphere of it.
Preparing this recipe needs a lot of patience and as part of the culture of a land, cooking reflects the mentality and traditions of the people practicing that culture. The patience, the various and rich ingredients, and the detailed tricks in preparing this recipe is stem from the Kurdish-Iranian Cultural Tradition.
For me, any ingredient of this recipe signify a traditional characteristic. The Saffron, indicate the richness and warmth. the Turmeric is a scent of ancient years of the land,the sourness of barberries,brings me joy, the surprising taste of almond signifies the delicacy of Persian Cuisine. All together, they embody the elegance and grace of such special cuisine.
