Khoresht-e zereshk ( persian barberry & nut stew)
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Ingredients
5
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Preparation
Preparation15 min
Cook time1 h 5 m
- Heat the oil in a large pan.Add the onions and fry until they are a golden brown ( about five minutes). Stir in the lamb and brown it, stirring often.
- Pour some water in the pan, enough to cover the meat and simmer for about 4o minutes.
- Stir in the pistachio and almonds and simmer for another 15 minutes.
- Meanwhile with a mortar and pestle, grind the saffron threads with the 2 tablespoons of sugar and add some hot water and mix it till it becomes reddish.
- Add the saffron liquid and barberries to the pan and stir to combine. Simmer for another 7-8 minutes and remove from heat.
- Season with salt and pepper. Serve immediately spooned over plain rice.
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