Khalal stew is one of Kermanshah’s best-known ceremonial dishes. Slender almonds, tender lamb, barberries, rosewater, cinnamon and saffron give it a balance of savoury, tart and floral flavours that feels suitably special without being fussy on the plate.
The word khalal refers to the almond slivers that define the dish. They should remain visible and pleasantly firm in the finished sauce, rather than cooking down into a paste.
Ingredients
- 300 g lamb, cut into small cubes
- 250 g coarse almond slivers
- 1 onion, finely chopped
- 2 tablespoons tomato paste
- 1 cup brewed saffron
- 1 cup barberries
- 5 tablespoons rosewater
- 1 tablespoon butter
- 1 small cinnamon stick
- Turmeric and salt, as needed
- Neutral oil, as needed
- 1 or 2 dried limes (limoo amani), optional
Prepare the almonds and saffron
Rinse the almond slivers, then soak them in warm water for about 10 minutes. Drain them and set them aside. Brew the ground saffron with hot water, covered, until the liquid develops a strong colour and aroma.
Rinse the barberries carefully and pick out any stems. Let them drain well. They enter the stew late so they keep their colour and do not become bitter.
Cook the lamb base
- Warm a little oil in a heavy saucepan. Add the onion and cook until soft and pale gold.
- Add a small amount of turmeric and stir for no more than about 20 seconds. Turmeric can taste bitter if it scorches.
- Add the cubed lamb and turn it until the outside changes colour.
- Stir in the tomato paste and cook it for 2 to 3 minutes, until its raw smell fades and the oil takes on a red tint.
- Add about 4 cups of hot water. Bring the pan to a simmer, cover partially and cook gently until the lamb is nearly tender.
Finish the Khalal Kermanshahi stew
When the meat is close to tender and the cooking liquid has reduced, add the drained almonds, brewed saffron and cinnamon stick. If using dried lime, pierce it and add it now. Keep the heat low and simmer for about 30 minutes.
Melt the butter in a small pan and warm the barberries briefly; do not let them darken. Add them to the stew with the rosewater during the final 10 minutes. Taste and add salt. Remove the cinnamon stick and dried lime before serving.
The finished sauce should cling lightly to the lamb and almonds. If it is watery, uncover the pan and let it reduce gently. Avoid a hard boil, which can toughen exposed meat and break the almond slivers.
Why use a cinnamon stick?
A stick gives the sauce a warm cinnamon note without turning it muddy brown. It is also easy to remove once the flavour is balanced. Ground cinnamon can dominate the saffron and rosewater, so use it sparingly if it is your only option.
Serving the stew
Serve Khalal stew with steamed rice or saffron rice. A good spoonful contains lamb, almonds and a few barberries, with enough sauce to season the rice. The dish is naturally rich and aromatic, so it needs little beside a simple salad or fresh herbs.
