Update Date: December 15, 2024
What is khoresh Khalal? Do you know how to make it? What are the important tips for preparing this delicious food? How is it prepared for vegetarians? If you’re looking to explore a dish that truly embodies the art of Persian cooking, let me introduce you to Khoresh Khalal—a traditional and deeply cherished stew from the beautiful city of Kermanshah in western Iran.
This dish is a masterpiece of flavors, combining tender pieces of meat, tangy barberries, and slivered almonds, all simmered in a fragrant sauce infused with saffron and spices. The result? A dish that’s both comforting and elegant, offering a perfect balance of richness and zest.
What makes Khoresh Khalal so special is its unique use of silvered almonds (khalal), which not only give the stew its name but also add a subtle nutty flavor and luxurious texture to the dish. Paired with the bold tanginess of barberries and a touch of lime or verjuice, every bite feels like a journey through the culinary traditions of Iran. This stew is not just food—it’s a celebration of Kermanshah’s culture and its love for thoughtful, flavor-packed cooking.
But Khoresh Khalal isn’t just about great taste. It’s about stories, family gatherings, and the joy of sharing a meal that’s been passed down through generations. Whether you’re already familiar with Persian cuisine or you’re just beginning to explore its wonders, this dish is a must-try.
In this post, we’ll dive deeper into the ingredients, step-by-step preparation, and tips to make the perfect Khoresh Khalal in your own kitchen. Trust me, by the end of this, you’ll not only be inspired to try it but also fall in love with its flavors. Ready to unlock the secrets of this Kermanshahi treasure? Let’s get cooking!
Khoresh Khalal Ingredients:
Ingredients for 5 to 7 people:
- Lamb meat: 700 grams
- Black barberry: 50 grams
- Tomato paste: 4 tablespoons
- Pounded saffron: ¹⁄3 cups_
- _ Peeled almonds: 250 grams
- Onion: 2 pcs
- Cinnamon sticks: 3 pcs
- 5 Amani lemon (Iranian dried lemon)
Khoresh Khalal recipe:
Step 1 (browning the meat):
- Finely chop one of the onions and keep the other half aside.
- Heat some oil in a pan, add finely chopped onion and fry until transparent.
- Add the lamb meat and fry until it changes color.
- To remove the smell of meat, add a third of a teaspoon of turmeric and mix well.
- Add cinnamon stick and some boiling water to cover the meat.
Step 2 (preparing the sauce):
- Heat oil in a separate pan, add chopped onions and fry until soft.
- Add peeled and washed almonds and fry together for about 5 minutes.
- Add black barberry and then tomato paste. Cook until the color of the paste deepens without burning the barberry. Then reduce the heat.
- Step 3 (combination of ingredients):
- After the meat is partially cooked, add the prepared sauce to the pot and mix well.
- Add crushed saffron, a third of a teaspoon of black pepper and a teaspoon of salt.
- Pierce the Amani lemons with a fork and add to the stew.
- Let it boil for about two hours on gentle or low heat until it is completely cooked.
- Your stew is ready to serve. Enjoy your meal.
How to prepare Khoresh Khalal with chicken meat?
The most original stew is made with fresh veal. But if buying red meat is expensive or you prefer not to use red meat, you can make this delicious stew using white meats like chicken (preferably chicken breast) or turkey. The cooking method is the same.
Khoresh Khalal Stew recipe for vegetarians:
Dear vegetarians, to prepare this delicious dish, you can use the same recipe that I posted and instead of meat, you can use the substitute that you want, but note that the reason for the popularity of this dish and its main taste is a lot of meat and almond slices, and if you remove it, the main taste of the food will definitely be different.
Important Tips for Preparing Authentic Khoresh Khalal Kermanshah
- Most of the local people of Kermanshah prepare this stew using Kermanshah animal oil because of its unique and remarkable taste.
- It is better to use soft veal for stew because it is the main part of it and unlike lamb which has both, it should not be fat and smelly.
- The popularity of this delicious dish is due to its large amount of meat and almond slices.
- The stew should not be too watery. If there was excess water, let it boil until the liquid is reduced.
- Soak large almonds in water or rose water for about 30 minutes until they soften, although this is unnecessary if the almonds are fresh.
- Using a lot of black barberry will darken the stew. If black barberry is not available, red barberry can be used.
- Frying the tomato paste not only improves the taste of the stew, but also improves its color at the end.
- To intensify the color of large almonds, you can soak them in saffron water for a few minutes.
- To make the stew not bitter, pierce the Amani lemon with a fork and soak it in a cup of water for an hour before consumption.
- To prepare this dish, we must use cinnamon sticks because cinnamon powder makes the stew get an unpleasant color.
How to Prepare Rice for 5 to 7 People?
You need the following ingredients:
- 6 cups of rice
- Salt 2 tablespoons
- 2 tablespoons of brewed saffron
- 3 to 4 tablespoons of liquid oil
- enough water
- Drained rice recipe
Steps Cook Rice
To prepare rice, first clean the rice and put it in a container and pour water up to its surface and change the water several times until the water inside the rice becomes clear and add 1 tablespoon of salt.
Then let it soak for 1 hour. (If you are a beginner, it is better not to soak the rice in advance) In the next step, we choose a pot suitable for the amount of rice (2 glasses of water are needed for each cup of rice)
At this stage, we pour half of the water in the pot and put the pot on almost high heat so that the water boils faster. When the water boils, add 1 tablespoon of salt. Then pour the water into the rice bowl. Then we add the rice to the boiling water and mix with a spatula and leave the rice to cook for 8 minutes.
After this period, we go to the rice and press a grain of rice with two fingers, if it is crushed, it means it is time to drain the rice, and if it is not crushed, we give it time to cook more. After making sure the rice is cooked, put it in a colander and quickly pour cold water over it (to remove excess rice starch).
Now we immediately lift the strainer and shake it 2-3 times so that the rice underneath is moved and the heat does not crush them and the rice grains do not stick together. We put the pot back on the heat until it dries completely.
Then we pour liquid oil into it and add a little liquid brewed saffron to it and move the pot slightly left and right until the combination of oil and saffron completely greases the pot. Then we pour rice into the pot, we do this with a spatula and we don’t pour the rice into the pot all at once. We put the handle of the spatula in the middle of the rice and take it out so that the hole created causes the steam to escape from the bottom of the pot and close the lid of the pot.
We let the steam wrap inside the rice for 10 minutes with a gentle heat and then we reduce the heat very slowly so that the rice is infused for 20 to 30 minutes. After the specified time, the aroma of the rice will spread and your rice is ready. When cooking rice, do not open the lid of the pot because the rice will not be fully cooked, and try to cook rice in a pot with a small hole in the lid so that excess vapors can escape from the pot and prevent the rice from burning and becoming sticky.
Khoresh Khalal- The Traditional Food of Iran
In exploring the rich culinary of Iran, the Kermanshah stew stands as a testament to both the cultural heritage and the delectable flavors cherished within the region. As we’ve delved into its history, ingredients, preparation, and significance, it becomes clear that this dish is not merely a culinary creation but a reflection of the profound connections between people, tradition, and the land.
The Kermanshah stew’s roots intertwine with the vibrant history of Kermanshah, where generations have lovingly preserved and refined its recipe, passing down not just a dish, but a legacy. This stew epitomizes the essence of Iranian cuisine, blending a myriad of flavors and spices into a harmonious symphony that delights the senses and warms the soul.
At its heart, the Kermanshah stew is more than a sum of its ingredients. It embodies the unity of diverse elements, showcasing the balance between tangy pomegranate molasses, the earthy richness of meat or vegetables, and the aromatic blend of spices. The layers of taste, from the subtle sweet notes to the gentle tanginess, create an unparalleled gastronomic experience that captivates palates around the world.
Moreover, this dish exemplifies the Iranian tradition of hospitality and togetherness. Its preparation often involves communal effort, where families or friends gather in kitchens, sharing stories, laughter, and the joy of cooking. The aroma wafting from the simmering pot not only tantalizes taste buds but also evokes a sense of nostalgia and comfort, transcending cultural boundaries.
As we savor each spoonful of this stew, we also embrace the heritage and customs woven into its creation. It’s a celebration of the land’s bountiful produce, the culinary expertise passed through generations, and the warmth of Iranian hospitality extended to every guest.
In an era of globalization, where cuisines merge and evolve, the Kermanshah stew stands as a symbol of cultural preservation. Its continued popularity and recognition across borders speak volumes about its timeless appeal and the ability of food to transcend linguistic and cultural barriers.
Ultimately, exploring the depths of Kermanshah stew is not just about relishing a delightful dish; it’s an immersion into the soul of a region, a testament to the enduring traditions that connect people through food, love, and shared experiences. Whether experienced firsthand or recreated in kitchens far from its place of origin, this stew is a tribute to the richness of Iranian culinary heritage and a flavorful reminder of the profound connections that food fosters among us all.
We hope this glimpse has awakened your appetite and curiosity. For those eager to explore further, GetBookOnline.com houses a treasury of books and articles on the art of Iranian cooking. Dive into detailed recipes, cooking methods, and tips to embark on your own culinary adventure.
Thank you for joining us on this flavorful journey. We encourage you to relish these tempting dishes, savoring each bite to its fullest potential. Here’s to the joy of experiencing the exquisite tastes of Iran.
Frequently Asked Questions
How long does it take to prepare the stew?
To prepare this dish, the temperature of the gas stove should not be high, and to preserve its color and glaze, it should be cooked at a medium or low temperature, which usually takes 3 hour to cook. It takes an hour and a half to prepare it and an hour and a half to cook it.
Can vegetarians also cook and eat the stew?
Of course, only to cook this dish for vegetarians, you have to follow the same recipe and remove the meat and use a substitute suitable for vegetarians instead.
Khoresh Khalal is the food of which region?
Khalal stew is one of the Iranian stews, which originally belongs to the city of Kermanshah. Khalal stew is one of the most festive stews in Kermanshah, which is prepared on special occasions.
