April 28, 2016

Khoresh Chaghaleh Badoom - Green Almond Stew

Iranian cuisine is known for its slow-simmered, flavorful, and savory stews that are served with a platter of long grain aromatic saffron rice. One of the most famous stews from Iran is the herb-filled ghormeh sabzi. Another favorite is the sweet and sour walnut and pomegranate khoresh fesenjoon. However, this خورش چغاله بادام - chaghaleh badoom khoresh is one of the lesser-known khoresh recipes. It is unique and should also be cherished at friends and family gatherings like all other brilliant Persian khoresh recipes.

Green almond is an unripe almond with a green fuzzy outer skin picked in early spring before the inner nut fully ripens and the outer shell becomes hard. Chaghaleh badoom is one of the favorite snacks in Iran which is traditionally eaten whole and dipped in a bit of salt. By early spring you will have to be on the lookout for them otherwise they will come and go in the blink of an eye since they have such a short season. I remember my mother reminiscing about picking soft-shelled almonds right off the tree branches on the skirts of kuh-e Alvand in Hamadan where she grew up.

It's hard to find spring almonds where I live and I have yet to see them in any regular supermarkets or vegetable stores. I was so excited when I spotted green almonds at my local Persian grocery store. I could almost taste them just by looking at them. In addition to going through a bowl of tart and crunchy chaghale badoom you can slice them into salads or make an Iranian-style tangy herb and green almond stew with a bit of a crunch!

Khoresh Chaghaleh Badoom

Serves 4-6

1 pound stew meat (lamb or beef), cubed
1 pound green almonds, soaked in cool water for 6-8 hours or overnight, drain, use a paper towel to remove the fuzz (you may also slice the green almonds if you like)
3 cups chopped fresh flat-leaf parsley
1/2 cup chopped fresh mint
1-2 tablespoons dried mint (for added aroma and flavor)
1 large onion finely chopped
1/2 teaspoon turmeric
Salt and pepper to taste
2-3 tablespoons lime juice, freshly squeezed (you may use verjuice instead)
Vegetable oil

  1. In a large pan, heat 3 tablespoons of vegetable oil over medium-high heat and saute the chopped onions until soft and golden. Add the turmeric powder, stir well.
  2. Add the meat to the pan, stirring occasionally, cook until brown on all sides. Add salt and pepper to taste.
  3. Add 3 cups of water or enough to cover the beef. Bring back to boil, cover, reduce heat, simmer gently for 45 minutes.
  4. Add the green almonds, parsley, fresh mint, dried mint. Add a little water if needed. Cover and cook for another 45 minutes over low heat. Add in the lime juice and continue cooking on low heat for another 10-15 minutes.    
Serve the khoresh warm with polow, mast o khiar and salad Shirazi.



  1. I had no idea about green almonds before! Thank you for the story! These look fabulous, however I suppose it will be so hard for me to find any here in Poland... Your photos are beautiful as always :-)

  2. I saw green almonds in the farmer's market and was wondering what they were used for!

  3. wow!, that stew looks very inviting. hope you are doing well, have a nice week end

  4. I have a beautiful almond tree in my backyard! I've been eating the meat of green almonds since seeing this recipe on your site a year ago (?), but I've not eaten the green, fuzzy casing. I'm going to try it with the salt, and I'm planning to make Khoresh Chaghaleh Badoom this week!I fell in love with Persian cuisine many moons ago! Tumeric & Saffron is wonderful! Your photos are always lovely, and your recipes---delicious!

  5. Interesting...It looks great. I'm not sure I can find Chogholeh Badom here. Your lilacs are beautiful.

  6. I'm so glad I've found your blog. I'm a huge fan of Middle-Eastern and more specifically Persian cuisine and there are not so much blogs talking about those topics! This recipe looks definitely delicious. Can't wait to try :)