A stew of flaked and crushed almonds.
A dish from the Kermanshah region
For 5 to 6 people.
1 large onion or 2 small.
1kg of braising beef cut in pieces (150 g per person).
100 g of crushed almonds soaked overnight in rose water.
1 pinch of saffron steeped in water with an ice cube (about 5 cl of water).
100 g of barberries steeped for a few minutes in cold water.
1 tablespoon of tomato concentrate.
5 cardamom pods.
1 tablespoon of dried crushed rose buds.
6 dried lemons steeped in cold water for a few minutes.
2 table spoons for sesame oil with a little water
Peel and chop finely the onions.
Put them into a heavy skillet with the cold sesame oil and water. Cook gently until soft.
Add the pieces of meat, the drained barberries, the almonds with the rose water, the cardamom, the rose buds and 20 cl of water.
Cover with water.
Add the tomato concentrate and 3 tablespoons for the saffron-water mixture.
Cook gently for 4 hours or 1h30 in a pressure cooker.
Add salt and cook for another 15 minutes
Serve with rice cooked in the Iranian style.