Khoresht-e Khalal-e Badoom is a classic dish from Kermanshah, a city near the Iraqi border, and it’s downright irresistible. Traditionally, cooks make it with tender lamb, slivered almonds steeped in saffron and tangy barberries. It’s just as delicious with beef, veal or chicken, though.
The real magic lies in the aromas. Saffron, turmeric, a cinnamon stick, Persian advieh for khoresht and rosewater give this stew its unmistakable persian character.
In Kermanshah, cooks use black barberries, which are properly sour. I couldn’t get hold of any, so I used the milder red barberries instead. Persian families love to serve this stew when guests are coming (we call these gatherings mehmoonis) and during Ramadan.
SAFFRON IN PERSIAN COOKING
Saffron is one of the most beloved spices in Persian cuisine, and in Iran it’s usually sold as whole threads. Its flavour is aromatic and subtly sweet, with a bitter edge. That makes the dose important: half a teaspoon is usually all you need for a perfect aroma, while more than a teaspoon can turn a dish bitter.
We add saffron to our Persian rice dishes and use it to marinate poultry, meat and fish. It also takes centre stage in Persian desserts like Sholeh Zard (saffron rice pudding) and Malake Badam (butter cake with saffron almonds). In sweets as Saffron Zoolbia زولبیا or Saffron Bamieh. Even our Pancakes are flavored with saffron. And we love it in drinks, both refreshing cold ones and warm ones such as saffron tea or saffron milk. Explore my Saffron category for plenty more delicious saffron recipes!
HOW TO MAKE SAFFRON EXTRACT THE PERSIAN WAY
There are two traditional methods for making saffron extract.
For the hot version, grind half a teaspoon of saffron threads in a mortar and pour 50 ml of boiling water over them. Transfer the extract to a jar, for example a jam jar, and seal it tightly so the aroma can’t escape. Let it steep for 10 to 15 minutes. In Iran, we use special small saffron pots for this. I used the classic hot version for this stew.
For the ice-cold version, grind the saffron threads finely as well, then mix them with an ice cube or a little crushed ice. Leave it for about 10 minutes, or simply set it aside until the ice cube has melted.
SAFFRON THE WORLD’S MOST PRECIOUS SPICE
Iran is the world’s largest saffron producer. Farmers around Mashhad in eastern Iran harvest almost 200 tonnes of saffron every year, all by hand. The threads come from the Crocus sativus flower, which blooms for only a few days in autumn. During that short window, pickers have to pluck the threads out of each blossom by hand. This painstaking work is exactly why saffron is the most expensive spice in the world.
INGREDIENTS FOR BEEF STEW WITH SAFFRON AND ALMONDS
½ tsp saffron threads*
300 g slivered almonds*
2 tbsp ghee*
1 onion, finely diced or thinly sliced
500 g beef or lamb stewing meat
1 tsp turmeric*
1 cinnamon stick
2 tsp advieh khoresh (Persian spice blend for stews)
a little black pepper
1 tbsp tomato paste*
salt
80 g barberries*
5 tbsp rosewater*
1 tbsp slivered pistachios (optional)
HOW TO MAKE KHORESHT-E KHALAL-E BADOOM
Prick the dried limes with a fork and soak them in hot water.
Soak the slivered almonds in hot water for 15 minutes, then drain them well.
Next, let them steep in saffron extract for 5 minutes. To make the extract, grind ½ tsp saffron threads finely and pour 50 ml of boiling water over them. After 5 minutes, lift the almonds out with a slotted spoon and set the saffron extract aside for later.
Heat 1 tbsp ghee in a pan and add the saffron almonds. Once they smell fragrant, stir in 25 ml of the saffron extract and set the pan aside.
Heat another 1 tbsp ghee in a second pan. Add the onion, either finely diced or sliced, and cook until translucent.
Add the beef or lamb, then all the spices, and keep frying until the aroma rises.
Stir in the tomato paste and fry briefly.
Now add the saffron almonds and pour in enough water to cover everything well.
Add the soaked limes and the remaining 25 ml of saffron extract. Reduce the heat to medium and simmer for about 45 minutes.
Soak the barberries in cold water for 5 minutes, then drain them.
Meanwhile, fry the drained barberries in a little ghee and add them to the stew 15 minutes before the end of the cooking time.
Five minutes before the stew is done, stir in the rosewater, salt and pepper.
Spoon the khoresh into a serving bowl and, if you like, garnish with slivered pistachios.
Nooshe Jan, نوش جان! Enjoy your meal!
Susan
Links marked with * are affiliate links. If you buy through them, I earn a small commission, and the price stays the same for you. It’s an easy way to support my work. A huge thank you ♥
Khoresht-e Khalal-e Badoom – Persian Beef Stew with Saffron and Almonds
Ingredients
INGREDIENTS FOR BEEF STEW WITH SAFFRON AND ALMONDS
- 3 dried limes
- ½ tsp saffron threads
- 300 g slivered almonds
- 2 tbsp ghee
- 1 onion finely diced or thinly sliced
- 500 g beef or lamb stewing meat
- 1 tsp turmeric
- 1 cinnamon stick
- 2 tsp advieh khoresh Persian spice blend for stews
- a little black pepper
- 1 tbsp tomato paste
- salt
- 80 g barberries
- 5 tbsp rosewater
- 1 tbsp slivered pistachios optional
Instructions
HOW TO MAKE KHORESHT-E KHALAL-E BADOOM
-
Prick the dried limes with a fork and soak them in hot water.
-
Soak the slivered almonds in hot water for 15 minutes, then drain them well. Next, let them steep in saffron extract for 5 minutes. To make the extract, grind ½ tsp saffron threads finely and pour 50 ml of boiling water over them. After 5 minutes, lift the almonds out with a slotted spoon and set the saffron extract aside for later.
-
Heat 1 tbsp ghee in a pan and add the saffron almonds. Once they smell fragrant, stir in 25 ml of the saffron extract and set the pan aside.
-
Heat another 1 tbsp ghee in a second pan.
-
Add the onion, either finely diced or sliced, and cook until translucent.
-
Add the beef or lamb, then all the spices, and keep frying until the aroma rises.
-
Stir in the tomato paste and fry briefly.
-
Now add the saffron almonds and pour in enough water to cover everything well.
-
Add the soaked limes and the remaining 25 ml of saffron extract.
-
Reduce the heat to medium and simmer for about 45 minutes.
-
Soak the barberries in cold water for 5 minutes, then drain them.
-
Meanwhile, fry the drained barberries in a little ghee and add them to the stew 15 minutes before the end of the cooking time.
-
Five minutes before the stew is done, stir in the rosewater, salt and pepper.
-
Spoon the khoresh into a serving bowl and, if you like, garnish with slivered pistachios.
Save the recipe for later on Pinterest!
Have you cooked this or maybe another delicious recipe of mine? Feel free to leave me a comment below. If you tag your picture on Instagram with @labsalliebe and use the hashtag#labsalliebe, I won’t miss a post and will be happy to leave you a comment as well. Can’t wait to see your creations.
♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥
Sign up for my newsletter, and I’ll email you my latest recipes, travel reports, and trends once or maybe 2x a week for free.