Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, pesian lamb and almond stew(khoresh khelal kermanshahi). It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
In this article we are going to introduce a very special stew made from silvered almonds named Khoresh Khalal. This stew is very delicious and the color, as the natives claim, must be bright. This stew is made from cubed lamb meat, silvered almond, rosewater and barberries. Khoresh Khalal (Slivered Almond Stew): This is one of the most delicious Persian dishes, originally from Kermanshah, western Iran.
Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we must prepare a few ingredients. You can cook pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Make ready 500 grams stewing diced lamb/beef
- Take 1 cup silver blanched almond
- Get 2 onions, chopped
- Take 3 table spoons crispy fried golden brown onions
- Take 2 table spoons tomato paste
- Take 2 table spoon rose water
- Take 2 cm cinnamon stick
- Prepare Pinch saffron
- Prepare Salt
- Get Cooking oil
- Make ready 2 table spoon barberry(zereshk)
- Take 4-5 dried limes soaked in water for one hour
- Make ready Half tea spoon turmeric powder
It generally refers to different stews in the Iranian and Afghan cuisine, and is typically served beside polo (rice). Now, there are also some edible souvenirs that you can find in Kermanshah. The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most households around the world. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common.
Instructions to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
- Half the limes, discard the seeds as they are bitter.(Usually in persian dishes they put some holes on skin in order to flavour come out during cooking but I half them for extra flavour and removing seeds). Soal saffron in 2 table spoon hot water. Clean and wash zereshk.
- In a deep pot, heat some oil. Saute 2 onions until soft. Add turmeric powder and cinnamon stick and diced meat, saute until meat change color. Add almonds and saute more. Add enough water to cover all ingredients. Bring it to boil. Cover the pot. Lower flame. Let it simmer for two hours until meat is tender.
- Add tomato paste, salt, fried crispy onions, saffron and dried limes. Simmer on low flame for 40 minutes. Now add barberries(zereshk) and rose water. Turn off the flame.
- Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!
The frequent use of fresh green herbs and vegetables in Iranian foods made them a healthy choice for most households around the world. Iran has a long history of agriculture, and use of fresh fruit in Persian recipes is very common. See more ideas about persian culture, persian food, persian. Name Image Description Chuanr: Uyghur: Kewap, Chinese: 串儿 Chuanr or 羊肉串 Yangrouchuan — The most popular Xinjiang dish in China: chunks of mutton or mutton fat pierced on metal (or wood or bamboo) skewers, grilled on a coal-fired barbecue, and served with cumin and chili paste. Across Xinjiang, and neighbouring regions such as Kyrgyzstan, the mutton fat is valued equivalent to or.
So that’s going to wrap it up with this exceptional food pesian lamb and almond stew(khoresh khelal kermanshahi) recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
