PREPARATION ALMOND STEW

1. Poke dried limes with a fork and place in hot water.

2. Soak the slivered almonds in hot water for 15 minutes and strain well.

3. Then soak in saffron extract for 5 minutes. For this, finely grind 1/2 tsp saffron threads and pour 50 ml boiling water over them. After 5 minutes, remove the almonds from the saffron extract with a straining spoon. Set aside the saffron extract for later.

4. Heat 1 tbsp ghee in a pan and add slivered saffron almonds. Once the aroma rises, add 25 ml saffron extract. Set aside. 

5. Heat another 1 tbsp ghee in a pan, add finely diced or sliced onions and fry until glazed, now add the diced beef or lamb chuck.

6. Add all the spices and continue frying until the smell rises.

7. Add tomato paste and fry briefly.

8. Now add the saffron almonds.

9. Pour in water until everything is well covered.

10. Add the soaked limes and further 25 ml saffron extract. Turn the heat to medium and simmer for about 45 minutes.

11. Soak barberries in cold water for 5 minutes and strain. 

12. Meanwhile, fry the drained barberries in ghee and add to the meat a quarter of an hour before the end of the cooking time. 

13. Once cooked, season with salt and pepper. 

14. Add rose water, salt and pepper 5 minutes before the end of cooking time. 

15. Serve almond stew in a bowl and garnish with sliced pistachios, if desired.