Khoresh Chaghaleh Badoom (Persian Green Almond Stew)

Persian Green Almond Stew (khoresh chaghaleh badoom) in a serving bowl with fresh green almonds and a plate with basmati rice next to it

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).

Course Main Course

Cuisine Persian

Keyword almond stew, chaghaleh badoom, green almond, green badam, khoresh chaghaleh badoom, persian green almonds

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Calories 521kcal

Author Laura Bashar | Family Spice

Ingredients

2 lb beef stew meat cut into 1-inch cubes
1 teaspoon salt
½ teaspoon groundblack pepper
¾ teaspoon turmeric
2 teaspoon all purpose flour optional
2 tablespoon extra virgin olive oil
1 onion chopped (approximately 1 cup)
2 cup beef broth
¼ cup lemon juice
2 dried Persian limes quartered
3 cups parsley packed
1 cup mint packed
1 cup spinach packed
¼ teaspoon ground saffron
2 lb green almonds

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Instructions

In a large bowl mix together stew meat ½ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon turmeric and 2 teaspoon flour until meat is coated evenly.
Heat a large dutch oven over medium heat and add 1 tablespoon olive oil.
When oil is hot, add chopped onions.
Cook until onions start to soften, approximately 7 minutes and add ½ teaspoon salt ¼ teaspoon pepper, ½ teaspoon turmeric.
Cook for a 2 minutes, then raise the heat to medium-high, add stew meat and brown all sides, approximately 7 minutes.
Stir in beef broth and lemon juice.
Using a wooden spoon, scrape up browned bits of meat from the bottom of the pot.
Add dried limes to the stew, reduce heat to low, cover pot and simmer for 2 hours, stirring the stew every 30 minutes.
Using a food processor (or chop finely with a knife) chop parsley, mint and spinach.
Heat a large non-stick skillet over medium-high heat and add 1 TBS olive oil.
Sauté chopped greens for 5 minutes then add to the meat mixture, along with ground saffron.
Cook stew covered over low heat for another 30 minutes.
Cut in half and remove the inner seed from green almonds.
Stir in halved green almonds into the stew, cover pot and cook for 30 minutes.

Notes

Serving Suggestions: The inner seed is removed because it can turn bitter during the cooking process. Some people skip this step and use the whole pod in the stew. This is one of those dishes that tastes even better the next day. Serve with basmati rice.

Cooking Tips: This dish can also be made vegetarian by omitting the meat and by using vegetable broth.

Nutrition Note: The nutrition information listed below does not include the nutritional information for green almonds because I have yet to find a database that gives me the nutritional information for green almonds.

TO STORE: Store any leftover stew in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition