HOW TO MAKE KHORESHT-E KHALAL-E BADOOM

1. Prick the dried limes with a fork and soak them in hot water.

2. 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.

3. 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.

4. Heat another 1 tbsp ghee in a second pan.

5. Add the onion, either finely diced or sliced, and cook until translucent.

6. Add the beef or lamb, then all the spices, and keep frying until the aroma rises.

7. Stir in the tomato paste and fry briefly.

8. Now add the saffron almonds and pour in enough water to cover everything well.

9. Add the soaked limes and the remaining 25 ml of saffron extract.

10. Reduce the heat to medium and simmer for about 45 minutes.

11. Soak the barberries in cold water for 5 minutes, then drain them.
12. Meanwhile, fry the drained barberries in a little ghee and add them to the stew 15 minutes before the end of the cooking time.
13. Five minutes before the stew is done, stir in the rosewater, salt and pepper.
14. Spoon the khoresh into a serving bowl and, if you like, garnish with slivered pistachios.