Iranian cuisine is well-loved for its hearty slow-simmered stews which burst with flavors served on a platter of long grain aromatic saffron rice. If you're familiar with our cuisine, you'll have tried one of our famous stews, perhaps the herb-filled ghormeh sabzi or our sweet and sour walnut and pomegranate khoresh fesenjoon. However, this chaghale badoom khoresh is one of the khoresh recipes which is not so widely known and is rather unique. But it is just as delicious as our other Persian khoresh recipes.
[caption id="attachment_2427" align="alignright" width="300"] Chaghaleh badoom - a favorite snack dipped in salt[/caption]
Chaghale badoom, better known as green almonds are a favorite snack for Iranians. The nuts are picked when they are not yet ripe, and the outer skin is still green and fuzzy before the inner nut ripens. It is traditionally eaten whole and dipped into salt. It is best to get hold of these early in the springtime as their season is short.
There are a number of ways to enjoy green almonds, but today we are going to look at using them in our caghale badoom khoresh.
The quantities below will serve 4-6 people, so alter accordingly.
- One pound of cubed lamb or beef
- One pound of green almonds. Soak in cold water for 6-8 hours, drain, and remove the fuzz using a paper towel.
- Three cups of fresh flat-leaf parsley, chopped
- Half a cup of chopped fresh mint
- One - two tablespoons of dried mint
- One finely chopped, large onion
- Half a teaspoon of turmeric
- Salt and pepper to season
- A few tablespoons of freshly squeezed lime juice
- Vegetable oil
Grab a large saucepan to start off. Add three tablespoons of vegetable oil and put your setting on medium heat. Continue by adding the chopped onions and sauté until browned. Sprinkle the turmeric powder over your onions and give them a stir.
Add your meat cubes, and stir from time to time, a cook until nicely browned, adding salt and pepper to taste. Add sufficient water to cover the meat, should be three cups. Bring it back to the boil, cover with a lid, and put it on low heat to allow it to simmer for at least forty-five minutes.
[caption id="attachment_2428" align="alignright" width="300"] Caghale badoom khoresh - ready to serve[/caption]
Then, remove the lid and throw in the green almonds, parsley, fresh mint, dried mint. Add some extra water if you need it. Replace the lid and cook for another forty-five minutes over low heat. Pour in the lime juice and continue to cook on low heat for a further ten to fifteen minutes.
Khoresh is best served warm with polow, mast-o-khiar or salad shirazi. Enjoy!