This Stew Slice Saffron Ardebil Recipe is a version of pichagh gheymeh, the saffron almond stew associated with Ardabil. Small pieces of lamb cook with onion and almond slivers until the sauce is nearly reduced, then whole eggs are set gently on top.
The translated name “stew slice” refers to the sliced almonds. You may also see the dish called Ardabil almond stew, khoresh badam or pichagh gheimeh. It is served with rice and should be rich and spoonable, not watery.
Ingredients for Ardabil almond stew
- 300 g boneless lamb or mutton, cut into small stew pieces
- 200 g blanched almond slivers
- 3 eggs
- 1 large onion, finely sliced
- 1 tablespoon concentrated saffron infusion
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon black pepper
- Salt, to taste
- 2 tablespoons neutral oil
- About 3 cups hot water
If your saffron infusion is very lightly coloured rather than concentrated, use more of it and reduce the plain cooking water by the same amount. The aim is to add saffron aroma without leaving a thin sauce.
Soak the almond slivers
Put the almonds in a bowl and cover them with hot water. Leave for at least 30 minutes, or for a few hours if they are particularly dry. Drain before cooking.
You can add a teaspoon of the saffron infusion to the soaking water, as suggested in the original recipe. This gives the pale almonds a gentle golden colour while they soften.
Brown the onion and lamb
Warm the oil in a heavy, wide saucepan over medium heat. Add the onion and cook until soft and golden, stirring often so the edges do not burn.
Add the lamb and fry for 5 to 7 minutes, turning the pieces until they are lightly browned. Sprinkle in the turmeric and black pepper and stir for another 30 seconds.
Pour in the hot water and scrape the bottom of the pan. Bring to a boil, then lower the heat, cover and simmer gently until the lamb is about halfway tender. Depending on the cut, this normally takes 40 to 60 minutes.
Add the almonds and saffron
Stir in the drained almond slivers and a small amount of salt. Cover again and continue cooking over low heat until the meat is tender and the almonds have softened without losing their shape.
Add the remaining saffron during the last quarter of the cooking time. This preserves more of its aroma than adding all of it at the beginning. Our guide to brewing saffron shows how to make a concentrated infusion.
Remove the lid for the final 10 to 15 minutes. Let the liquid reduce slowly until only a modest amount of glossy sauce remains around the meat and almonds. Watch the pan closely at this stage: “let it burn” in the old translation means reduce the sauce, not scorch the stew.
Set the eggs on the stew
Lower the heat. Make three shallow spaces in the surface and crack one egg into each space, taking care not to break the yolks. Do not stir.
Cover the pan and cook gently until the eggs are set to your liking. For fully cooked eggs, wait until both whites and yolks are firm. Keep the heat low so the reduced sauce does not catch while the eggs cook.
Serve pichagh gheymeh
Bring the stew to the table with the eggs still visible, or place one egg over each serving. Spoon the lamb, almonds and saffron sauce alongside steamed Persian rice.
Taste the sauce before adding more salt. The flavour should be savoury and aromatic, with tender meat and almonds that still have a little structure.
Useful cooking checks
- The lamb is still firm: add a small splash of hot water and continue the covered simmer before adding the eggs.
- The almonds are crunchy: they needed a longer soak or more gentle cooking time.
- The sauce is thin: reduce it uncovered before cracking in the eggs.
- The bottom catches: use the lowest heat once the sauce is reduced and avoid moving the pan while the eggs set.
Storage
Cool leftovers promptly and refrigerate in a covered container for up to 2 days. Reheat the stew gently until steaming throughout. Because the eggs sit on the surface, warm each serving evenly rather than only heating the sauce underneath.
