Khoresht-e Zereshk (Barberry, Lamb and Nut Stew) is a traditional Iranian recipe for a classic stew of lamb, barberries and onions with nuts that's flavoured with saffron. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Barberry, Lamb and Nut Stew (Khoresht-e Zereshk).
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Ingredients:
2 tbsp olive oil
2 onions, finely chopped
500g lean lam, cubed
150g slivered almonds
120g pistachio nuts, chopped
2 pinches of saffron threads, soaked in 1 tbsp hot water
2 tbsp sugar
150g dried barberries
salt and freshly-ground black pepper, to taste
Method:
Heat the oil in a large pan then stir in the onions and fry until golden brown (about 6 minutes). Now add the lamb and cook until browned, stirring frequently. Add just enough water to cover the meat then bring to a simmer, cover and cook for 40 minutes.
At this point, stir in the pistachio nuts and almonds. Return to a simmer then cook for a further 15 minutes. In the meantime, combine the saffron and sugar in a mortar. Add a little hot water and mix to a reddish paste. Scoop this saffron liquid into the pan along with the barberries, return to a simmer and cook for a further 8 minutes.
Take off the heat, adjust the seasonings to taste then serve on a bed of boiled rice.
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