Khoresh Chaghaleh Badoom (Persian Green Almond Stew)
Persian Green Almond Stew (Khoresh Chaghaleh Badoom) is a real special meal made with parsley, mint, beef, dried lemons and green almonds (available in the spring).
- Prep time
- 30 min
- Cook time
- 3 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 lb beef stew meat (cut into 1-inch cubes)
- 1 tsp salt
- 1/2 tsp groundblack pepper
- 3/4 tsp turmeric
- 2 tsp all purpose flour (optional)
- 2 tbsp extra virgin olive oil
- 1 onion (chopped (approximately 1 cup))
- 2 cup beef broth
- 1/4 cup lemon juice
- 2 dried Persian limes (quartered)
- 3 cups parsley (packed)
- 1 cup mint (packed)
- 1 cup spinach (packed)
- 1/4 tsp ground saffron
- 2 lb green almonds
Instructions
- 1
In a large bowl mix together stew meat 1/2 tsp salt, 1/4 tsp pepper, 1/4 tsp turmeric and 2 tsp flour until meat is coated evenly.
- 2
Heat a large dutch oven over medium heat and add 1 tbsp olive oil.
- 3
When oil is hot, add chopped onions.
- 4
Cook until onions start to soften, approximately 7 minutes and add 1/2 tsp salt 1/4 tsp pepper, 1/2 tsp turmeric.
- 5
Cook for a 2 minutes, then raise the heat to medium-high, add stew meat and brown all sides, approximately 7 minutes.
- 6
Stir in beef broth and lemon juice.
- 7
Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
- 8
Add dried limes to the stew, reduce heat to low, cover pot and simmer for 2 hours, stirring the stew every 30 minutes.
- 9
Using a food processor (or chop finely with a knife) chop parsley, mint and spinach.
- 10
Heat a large non-stick skillet over medium-high heat and add 1 TBS olive oil.
- 11
Sauté chopped greens for 5 minutes then add to the meat mixture, along with ground saffron.
- 12
Cook stew covered over low heat for another 30 minutes.
- 13
Cut in half and remove the inner seed from green almonds.
- 14
Stir in halved green almonds into the stew, cover pot and cook for 30 minutes.