Stew
Khoresht Khalal
خورش خلال
The pattern above is ornament, not a photograph of the dish.
- Hands-on time
- 25 min (Estimated)
- Makes
- 4 servings (Estimated)
- Kind
- Stew
- Where it is eaten
- Provincial
- Serving
- 300 g
Cooking time is not documented in the source, so it is not shown.
Ingredients
Quantities below make about 4 servings (Estimated)
- meat 400 g
- slivered almonds tree nut 600 g
- black barberries 60 g
- saffron 0.3 g
Quantities and nutrition on this page are estimates unless the source gives measured values.
How this kind of dish is made
The source documents this dish but not a method specific to it. The steps below describe how dishes of this kind are generally made.
Sauté onion with oil and spices; add the meat or chicken and lightly brown it.
Add the legumes, herbs, vegetables, or other main ingredients and sauté briefly.
Add the seasoning and enough water, then simmer gently.
Add delicate ingredients such as prunes, unripe grapes, eggplant, or tender herbs later in cooking when appropriate.
When the meat is tender and the sauce has thickened, adjust salt and acidity and serve with rice.
Cook's notes
Soak the slivered almonds in advance so they stay tender. Add black barberries and saffron late in cooking to preserve their color and aroma.
Background
Khoresht Khalal is a festive Kermanshah stew. Slivered almonds, saffron, and black barberries give it a special place in formal hospitality and regional celebrations.
Nutrition
| Energy | 445 kcal |
|---|---|
| Protein | 27 g |
| Fat | 24 g |
| Carbohydrate | 30 g |
Where this comes from
Official documentation strongly supports the dish or geographic attribution, but all recipe fields are not traceable to one dish-specific official recipe page.
Record: IR0170 · Evidence: B (Officially supported)
Open the source page https://visitiran.ir/fa/type/persian-foods