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
1 tsp advieh khoresh
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. Scatter over the advieh khoresh spice blend and stir to combine then 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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