Khoresht-e-sardalu Wa Alu
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g lamb (oulash) with a few bones if possible
- 1 onion (s), chopped
- 300 g tomato (s), peeled, pitted, chopped
- 0.5 tablespoon ½ tomato paste
- teaspoon ⅛ saffron threads, crushed in a mortar and dissolved in hot water
- 0.5 teaspoon ½ curry powder (exceptionally, otherwise it is not used in classic Iranian recipes)
- 0.5 teaspoon ½ turmeric, ground
- 0.5 teaspoon ½ paprika powder, noble sweet
- 100 g plum (s), dried
- 100 g apricot (s), dried
- 50 g almond (s), diced
- 50 g pine nuts
- 1 tablespoon butter
- salt
- sugar
- Lemon juice
- oil
Print Recipe
Pin Recipe Instructions
- Fry the meat in hot oil in several portions, roast the onions. Add meat again. Add tomatoes, tomato paste and spices, sweat briefly and add 2 cups of water. Let simmer for about 1.5 hours, add apricots and plums, simmer for another 30 minutes. Season to taste with a little sugar, salt and lemon juice. Toast the almonds and pine nuts with 1 pinch of sugar and salt in butter until golden brown, pour over the dish before serving.
- Serve with rice.
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