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!