Khoresht Khalal Recipe | Kermanshahi Almond Stew
Khoresht Khalal Recipe
Kermanshahi Almond Stew
Hello, my amazing home chefs! Today, we are embarking on a delicious adventure to the vibrant heart of Iran – Kermanshah. Our delightful destination is a rich, traditional dish, the Kermanshahi Almond Stew, also known as Khoresht Khalal.
A Taste of Kermanshah: Khoresht Khalal
Khoresh Khalal is a delightful stew hailing from Kermanshah, one of Iran’s bustling cities. It’s a beautiful fusion of slivered almonds, meat, black barberries (zereshk), and dried limes. Each bite promises a delightful explosion of flavors that’ll transport you straight to the streets of Kermanshah.
Tailor the Stew to Your Taste
Traditionally, this stew is prepared with succulent lamb. However, if you’ve got beef or chicken in your pantry, or you simply prefer these alternatives, go ahead and substitute. The rich flavor profile of this stew lends itself well to different meat types.
A Delight for Vegetarians Too!
If you’re vegetarian or looking to explore meat-free options, this Persian delicacy has got you covered! You can prepare this stew without any meat, and guess what, it still maintains its scrumptious taste! There’s no particular need for a special meat substitute, but if you fancy one, mushroom could be a wonderful choice.
Venture into More Persian Gastronomy
Are you smitten with the flavors of Persian cuisine? Then it’s worth giving other Persian stews a try. Consider the mouthwatering Khoresh Gheymeh and Khoresh Fesenjan. Each promises a unique experience that will further satisfy your culinary wanderlust.
Unveiling the Secret of the Name
By the way, have you ever wondered about the meaning of ‘khalal’? It means ‘slivered’ and is the reason why our delightful dish is called Khoresht Khalal, owing to the use of slivered almonds in it.
- 600 g of lamb or beef
- 500 g of slivered almonds
- 1 large onion
- 4 dried limes
- 1 cup of rosewater for soaking the almonds
- 3 tablespoons of rosewater for the stew
- 4 tablespoons of brewed saffron
- 3 tablespoons of tomato paste
- 1 cinnamon stick
- 5 tablespoons of black or red barberries zereshk
- 1-2 teaspoons of salt
- ½ teaspoon of black pepper
- 1 teaspoon of turmeric
- 5 tablespoons of vegetable oil
- To start off, we need to cube our meat into roughly 3cm pieces. I then put these into a pot along with two cups of water and bring it to a boil. After about ten minutes, I drain the meat and give it a good rinse. This step helps to eliminate any unpleasant tastes or smells from the meat - it's a little tip I learned from my grandmother!
- Next, I submerge the slivered almonds in a cup of rosewater for about 15 minutes. The rosewater helps soften the almonds and infuse them with its subtle floral aroma. While the almonds are soaking, I peel and finely chop an onion and then sauté it in three tablespoons of vegetable oil until it turns a golden brown.
- Once the onions are soft and translucent, I stir in the turmeric and let it cook for another three minutes. Then, it's time for the meat to rejoin the party. I give everything a good stir, making sure the meat is well coated in the turmeric-onion mixture, and let it all cook for another five minutes. Once the almonds have had their rosewater soak, I drain them and add them to the pot, stirring well to mix everything together.
- Now it's time to add three to four cups of boiling water and a cinnamon stick to the pot. Then, I let it all simmer for about an hour. Meanwhile, I pierce the dried limes with a fork and soak them in a cup of boiling water. This trick ensures they won't make our stew bitter.
- Once the meat is fully cooked, I heat a tablespoon of vegetable oil in a small pan, add some tomato paste, and cook until it turns a rich, deep red. I remove the limes from their hot bath, give them a rinse, and add them to the stew pot along with the sautéed tomato paste, a dash of black pepper, and salt to taste. After another half an hour of cooking, it's time to soak the barberries.
- In the last ten minutes of cooking, I add a dash of rosewater and some brewed saffron. I then drain the barberries and pat them dry with a towel. In a separate pan, I lightly sauté the barberries in a tablespoon of oil until they start to shine.
- Once the stew has reached the perfect consistency, I ladle it into a serving dish and sprinkle the shiny barberries on top for a touch of elegance and a burst of tangy flavor. And there you have it, my friends – a rich and satisfying Khoresht Khalal, perfect for a family dinner or a special occasion. Enjoy!
- Thanks to :
- motahar.bano
