Khoresht Chagaleh Badam (Fresh Green Almond Stew)

From a site that no longer is up. (I didn't buy enough for this though, plus it has meat and it has saffron, which stains braces.)

Khoresht Chagaleh Badam (Fresh Green Almond Stew)
Etrat Elahi

This savory sauce from Lorestan and Broujerd is made with fresh green almonds while the outside shell is still crunchy and edible (available at Middle Eastern specialty stores from March through May).

1 lb lean ground beef or lamb
2 cups vegetable oil
1 medium onion, thinly sliced
2 cups fresh green almonds (halved & seeded)
1 cup chopped fresh mint
2 cups chopped fresh parsley
1?4 cup fresh lemon juice
4 cups beef broth
3 tsp salt
1 tsp black pepper
2 tsp turmeric
1 tsp saffron powder

Bring to a boil broth, lemon juice, 2 tsp salt, saffron and turmeric.

In a bowl, combine beef, 1 tsp salt, and pepper. Mix well using both hands. Roll into small, marble-sized meatballs and add to the boiling broth.

Heat vegetable oil in a skillet over medium-high heat. Add onions and fry for 5 minutes until golden brown. Remove onions, add almonds and chopped herbs, and fry for 10-15 minutes until all the liquid has evaporated and herbs have darkened in color. Drain oil and then add herbs to meatballs. Cook for 20-25 minutes, covered over medium heat, until liquid has reduced to half.

Serve over white rice.



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