Khoresh Chaghaleh Badoom - Dark-Green Almond Stew

Iranian cuisine is known for its slow-simmered, flavorful together with savory stews that are served amongst a platter of long grain aromatic saffron rice. One of the most famous stews from Islamic Republic of Iran is the herb-filled ghormeh sabzi. Another favorite is the sweetness together with sour walnut together with pomegranate khoresh fesenjoon. However, this  خورش چغاله بادام - chaghaleh badoom khoresh is 1 of the lesser known khoresh recipes. It is unique together with should too live on cherished at friends together with household unit of measurement gatherings similar all other bright Western Farsi khoresh recipes.

Green almond is an unripe almond amongst a light-green fuzzy outer peel picked inwards early on trammel earlier the inner nut fully ripens together with the outer musical rhythm becomes hard. Chaghaleh badoom is 1 of the favorite snacks inwards Islamic Republic of Iran which is traditionally eaten whole together with dipped inwards a fleck of salt. By early on trammel you lot volition bring to live on on the spotter for them otherwise they volition come upwards together with function inwards the blink of an oculus since they bring such a brusk season. I holler upwards my woman nurture reminiscing most picking soft-shelled almonds correct off the tree branches on the skirts of  kuh-e Alvand inwards Hamadan where she grew up.

It is actually difficult to detect trammel almonds where I alive together with I bring soundless to encounter them inwards whatever regular supermarkets or vegetable stores. I was together with thus excited when I spotted light-green almonds at my local Western Farsi grocery store. I could almost sense of savour them simply past times looking at them. In add-on to going through a bowl of tart together with crunchy chaghale badoom you lot tin sack spell them into salads or brand an Iranian-style tangy herb together with light-green almond stew amongst a fleck of a crunch!

Khoresh Chaghaleh Badoom

Ingredients:
Serves 4-6

1 pound stew meat (lamb or beef), cubed
1 pound light-green almonds, soaked inwards cool H2O for 6-8 hours or overnight, drain, purpose a newspaper towel to take away the fuzz (you may too spell the light-green almonds if you lot like)
three cups chopped fresh flat-leaf parsley
1/2 loving cup chopped fresh mint
1-2 tablespoons dried mint (for added scent together with flavor)
1 large onion finely chopped
1/2 teaspoon turmeric
Salt together with pepper to taste
2-3 tablespoons lime juice, freshly squeezed (you may purpose verjuice instead)
Vegetable oil

Method:

1. In a large pan, rut three tablespoons vegetable stone oil over medium-high rut together with saute the chopped onions until soft together with golden. Add the turmeric powder, stir well.
2. Add the meat to the pan, stirring occasionally, ambit until brownish on all sides. Add tabular array salt together with pepper to taste.
3. Add three cups of H2O or plenty to comprehend the beef. Bring dorsum to boil, cover, trim down heat, simmer gently for 45 minutes.
4. Add the light-green almonds, parsley, fresh mint, dried mint. Add a footling H2O if needed. Cover together with ambit for approximately other 45 minutes over depression heat. Add inwards the lime juice together with function along cooking on depression rut for approximately other 10-15 minutes.    

Serve the khoresh warm amongst polow, mast o khiar together with salad shirazi.

Enjoy!

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