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.