Khoresht-e zereshk ( persian barberry & nut stew)

Ingredients

• 2 tablespoons. olive oil
• 2 onions, finely chopped
• 1 libra. lean lamb, cut into cubes (or can substitute with chicken)
• 1 1/2 cup almonds, slivered
• 1 1/2 cup pistachios, chopped
• 2 pinches saffron threads, soaked in hot water
• 2 tablespoons. sugar
• 2 cups barberries
• salt and black pepper

Preparation

• 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.

Questions

Photos of members who cooked this recipe