Pesian lamb and almond stew(khoresh khelal Kermanshahi)
Pesian lamb and almond stew(khoresh khelal Kermanshahi)

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, pesian lamb and almond stew(khoresh khelal kermanshahi). One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pesian lamb and almond stew(khoresh khelal Kermanshahi) is one of the most favored of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Pesian lamb and almond stew(khoresh khelal Kermanshahi) is something which I have loved my whole life.

Khoresh Khalal can also be made using Beef and Lamb meat. The ingredients of Khoresh Khalal include Meat Almond slices, Onion, Lemon Omani, Black barberry, Saffron, Salt, Pepper, Tomato paste and then served with rice, and butter. Ghormeh is derived from Turkic kavurmak and means braised whilst sabzi is the Persian word for herbs.

To begin with this recipe, we must prepare a few components. You can have pesian lamb and almond stew(khoresh khelal kermanshahi) using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
  1. Take 500 grams stewing diced lamb/beef
  2. Take 1 cup silver blanched almond
  3. Prepare 2 onions, chopped
  4. Take 3 table spoons crispy fried golden brown onions
  5. Prepare 2 table spoons tomato paste
  6. Take 2 table spoon rose water
  7. Prepare 2 cm cinnamon stick
  8. Make ready Pinch saffron
  9. Get Salt
  10. Make ready Cooking oil
  11. Get 2 table spoon barberry(zereshk)
  12. Take 4-5 dried limes soaked in water for one hour
  13. Take Half tea spoon turmeric powder

Great recipe for Potato fish cutletکتلت ماهی. Usually I make kotlets with minced beef. This time I tried make it healthier using fish fillets. I used frozen local dory fish.

Steps to make Pesian lamb and almond stew(khoresh khelal Kermanshahi):
  1. Half the limes, discard the seeds as they are bitter.(Usually in persian dishes they put some holes on skin in order to flavour come out during cooking but I half them for extra flavour and removing seeds). Soal saffron in 2 table spoon hot water. Clean and wash zereshk.
  2. In a deep pot, heat some oil. Saute 2 onions until soft. Add turmeric powder and cinnamon stick and diced meat, saute until meat change color. Add almonds and saute more. Add enough water to cover all ingredients. Bring it to boil. Cover the pot. Lower flame. Let it simmer for two hours until meat is tender.
  3. Add tomato paste, salt, fried crispy onions, saffron and dried limes. Simmer on low flame for 40 minutes. Now add barberries(zereshk) and rose water. Turn off the flame.
  4. Serve khoresh khelal with plain steamed long grain rice pilaf. Enjoy!

If your fish has bones or skin it is no problem. Rice (Oryza sativa L.) is the second most important staple food crop in the word after wheat ,. It is a main source of carbohydrate and provides proteins, fibers, vitamins, and minerals. Generally, rice provides the bulk of daily calories for more than half the people throughout the world ,. Most of Persian Foods are prepared with herbs, vegetables and rice along with meat, lamb, chicken or fish.

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