Khoresht-e zereshk ( persian barberry & nut stew)

Main Dish
5 servings
15 min
65 min
Very Easy


Number of serving: 5
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


  • 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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