Khoresh-e Khalal Badam & Zereshk - Slivered Almonds & Barberry Stew

I've been wanting to make this nutty, tangy, saffron-scented lamb stew for a long time, and it's every bit as beautiful, flavorful, and aromatic as I hoped. I usually use barberries to make zereshk polow (rice with barberries), a staple in our family, but they also shine in this stew, adding tartness that balances the richness of the lamb. Barberries (Zereshk) are widely cultivated in the north-eastern region of Iran, in Khorasan.

I like my خورش خلال بادام khoresh khalal badam to be filled with slivered almonds and barberries. The more common version of this stew is usually made without any yellow split peas, but I enjoy the flavor and texture they add. If you prefer a thinner khoresh, you may omit them. Barberries (zereshk) are tiny, jewel-like berries that add a touch of tartness and a beautiful color to Persian dishes. 

Khoresh-e Khalal Badam- Slivered Almonds & Barberry Stew

Ingredients

Serves 4-6

-1 1/2 pounds lamb, or beef, washed and cubed
-1 cup slivered almonds, lightly toasted
-1 cup dried barberries, picked over and rinsed
-1 cup yellow split peas, picked over and rinsed (optional)
-1 large onion, thinly sliced
-2 garlic cloves, minced
-2 tablespoons tomato paste
-1/2 teaspoon turmeric
-1/3 teaspoon cinnamon
-1/3 teaspoon crushed saffron dissolved in 2 tablespoons of hot water
-1-2 tablespoons rose water (optional)

 - Olive oil or vegetable oil, as needed
-Salt and pepper, to taste

Method:

1. Lightly toast the almond slivers in a dry pan for 3-5 minutes over medium to low heat. Set aside.
2. In a small frying pan, lightly sauté the barberries in 1-2 tablespoons of oil over medium heat for a few minutes. Set aside.
3. In a small pan, saute the tomato paste in a tablespoon of oil for 2-3 minutes over medium heat. Set aside. This step deepens the flavor of the stew.
4. Heat 2-3 tablespoons of oil in a large pot. Sauté the sliced onions over medium heat until translucent. Add garlic and cook for another 2-3 minutes. Stir in the turmeric until well blended. 
5. Add the meat and brown on all sides. Season with salt, black pepper, and cinnamon.  
6. Push the meat mixture to the sides of the pot, add the split peas in the center, and fry for a few minutes to remove their raw flavor. (Alternatively, cook the split peas separately in two cups of water and add them halfway through cooking.) 
7. Stir in the sauteed tomato paste and pour in enough water to cover the meat by about two inches.
8. Cover and cook for 30 minutes over medium to low heat. Add the toasted almonds, mix well, and cook for another 20 minutes. Add water if needed.
9. Add barberries and saffron. Adjust seasoning to taste and cook for another 20-30 minutes until the meat is tender and the flavors are well blended. Add rose water during the last 10 minutes of cooking. 

Serve warm with rice, pickles (torshi), fresh herbs, and yogurt.

Enjoy!

Doogh - Persian Yogurt-Drink and Homemade Yogurt

دوغ Doogh is one of the most popular and refreshing drinks in Iran, made simply with yogurt, water, and a touch of salt. There's also a variation where club soda is used instead of water, adding a subtle fizz. Doogh is traditionally served alongside kabab, grilled chicken, or sipped on its own as a cooling drink. 

And while you can buy it bottled, nothing compares to homemade doogh, where you can control the saltiness and texture. I personally prefer mixing nearly equal parts yogurt and water, knowing that the ice will melt quickly (especially in summer). Store-bought versions often taste too sharp or harsh to me, but homemade doogh is wonderfully smooth, refreshing, and balanced. 

Yogurt Drink (Doogh)

Ingredients

Serves 4

-1 1/2 cups whole-milk plain yogurt, whisk until smooth 
-2 cups water
-1 cup (8 oz) club soda (optional, for fizzy version)
-Salt to taste
-A good pinch of dried mint or other aromatic dried herbs 

-A pinch of crushed rose petals
-Plenty of ice cubes

Method:

1. Gradually combine the yogurt and water. Mix thoroughly using a whisk, hand mixer, or a blender. 
2. Add salt to taste, dried mint, crushed rose petals, and ice cubes. Stir well.

Serve chilled.

Dried Herbs for Doogh

The classic herbal blend used to flavor doogh is a wonderfully aromatic and tied to the landscapes of Iran. The following mix represents the traditional assortment:
Dried mint, dried wild mint, dried rose petals, dried wild mountain celery (Karafs-e Kuhi), thyme, and Tigh Daroogh, a rare, highly aromatic herb native to the Alvand Mountain in Hamadan.

Homemade yogurt is wonderfully refreshing and deeply nourishing. In Persian cooking, yogurt is versatile; it appears in sauces, soups, drinks like doogh, and as a simple, cooling side dish at every lunch and dinner. Making homemade ماست yogurt is easy, and although the process takes several hours, most of the time is hands-off, and by the next day, you'll have a pot of yogurt ready to enjoy.

A thermometer is helpful here. Ever since I bought a simple candy thermometer, I no longer rely on the old trick of testing the milk's temperature with the tip of my finger to guess whether it's ready for the yogurt starter. 

Homemade Yogurt - Mast-e Khanegi 

Ingredients

-1 gallon whole milk
-1/4 cup whole-milk plain yogurt with active cultures

Method:

1. Pour the milk into a heavy saucepan and place it over medium heat.
2. Clip a thermometer on the side of the pot.
3. Heat the milk to 180-185 degrees Fahrenheit. Stirring occasionally.
4. Remove from heat and allow it to cool to 110-112°F.
5. In a small bowl, mix the yogurt starter with about 1 cup of warm milk and stir until smooth. 
6. Pour the mixture back into the pot and gently stir to combine.
7. Cover the pot, wrap it in a large towel or a light blanket, and place it somewhere warm. Leave it undisturbed for about 10 hours. 
8. Refrigerate the yogurt overnight or at least 10-12 hours to fully set. 

 Enjoy!

Mast-o-Khorfeh - Yogurt with Purslane

ماست وخرفه/ بورانی خرفه Mast o Khorfeh Yogurt with Purslane is healthy and very helpful to beat the summer heat. There's nothing more refreshing and satisfying than a cool cup of yogurt mixed in with coarsely chopped fresh purslane picked right from your own garden. I've never planted purslane since they grow on their own and are actually considered weeds. I used to pull them out and discard them, until one summer that my mother came to visit us at our new home and she had discovered purslane in the vegetable garden. I knew they looked familiar from back home but since I didn't plant them in my garden I was hesitant to eat them. But when my mother handed me a bunch of purslanes and said to make a mast-o-khorfeh for lunch, I made it and loved the taste and the texture of it. That summer we got to have purslane with yogurt, mixed in with salads or simply added to the vegetable platter (sabzi khordan).

Ever since then, I look for them in our garden during the summer and we don't use any pesticides in order to try and grow everything healthy and safe for consumption. However, it seems that more and more people are discovering the health benefits and the nutritional values of purslane. They are known as a source of Omega 3 fatty acids and antioxidants, vitamin C and E.

Ingredients:
Serves 2-3

2 cups plain yogurt
A handful of purslane, pull the leaves off the stems, wash and drain, coarsely chopped if leaves are big
1/2 teaspoon dried mint
Salt and pepper to taste

Method:

1. In a large bowl combine all ingredients, mix well.
2. Transfer into a serving bowl, cover and chill in the refrigerator for at least an hour or until ready to serve.

Serve cold with warm bread.

Variation:  Purslane may be added to Yogurt and Cucumber (Mast-o-Khiar), Salad Shirazi, and the platter of Sabzi Khordan.

Enjoy!