Khoresh-e Khalal stew of Kermanshah (almond slices stew)

In this article we explain you how to cook Khoresh-e Khalal stew of Kermanshah.

What is Khoresh-e Khalal stew of Kermanshah?

Stews are one of the original dishes and a constant basis of Iranian food tables, which have many varieties. In different cities of Iran, stews are cooked in different styles and methods. Khoresh-e Khalal stew is one of the traditional and original stews of Kermanshah and the west of the country, which is also known as Kurdish stew. This stew is considered to be one of the most ceremonial dishes of Kermanshah, which is prepared in religious ceremonies, as well as for special occasions and parties. This delicious stew is prepared by combining almond slices with meat, Omani lemon, rose water, saffron and black barberry.

Why its name is khalal?

Khalal in Farsi and Kurdi means slices. As this food is prepared of almond slices one calls it khalal. Its full name can be called Khalal Badam stew of Kermanshah. Badam means almond.

Necessary ingredients for making Khoresh-e Khalal stew of Kermanshah

Cooking time 90 minutes

Half a glass of brewed saffron

250 grams of coarse almond slices

Kermanshahi animal oil in the necessary amount

Salt and turmeric as needed

Omani lemon (dried lime): two lemons

One onion

Stew meat 300 grams

A cup of barberry

Two tablespoons of tomato paste

Five tablespoons of rose water

Two small pieces of cinnamon stick

The best way to prepare Khoresh-e Khalal stew of Kermanshah

Kermanshahi local dishes such as rib kebab, ash tarkhineh and Khoresh-e Khalal stew of Kermanshah are very popular among Iranian cuisine and are among the main dishes in the menu of Iranians. If you use Kermanshahi oil to cook this stew, its deliciousness will increase many times.

Kermanshahi people usually use Kermanshahi oil in their food instead of butter and oil; But if you don’t have Kermanshahi oil, you can also use normal butter to cook Kermanshahi khalal Stew.

You need about half an hour to an hour to prepare it, and more than an hour and a half to cook it.

The necessary ingredients for making Kermanshahi stew are arranged for 3 people, and if you plan to prepare this stew for fewer or more people, you should change the amount of raw materials according to the proportions.

Khoresh-e Khalal stew recipe

To cook the stew, in the first step, you should chop the onions into small pieces and fry them with a little oil until they are light and golden in color.

After that, add a little turmeric to the onion and fry the stewed meat in the pan and continue frying until the color of your meat changes.

Then add a little tomato paste to the contents of the pan and fry them all. It is better to roast the tomato paste to the extent that it does not taste raw and your stew will have a better flavor and color.

After that, you should add 4 glasses of water to your stew and close the lid and let your meat cook for about an hour and a half to two hours with a gentle gas heat.

Meanwhile, pour a little warm water in a separate bowl and soak the almond slices in it until they become soft.

Then grind and brew some saffron and soak the slices of almond in the brewed saffron until they change color and take on the taste of saffron.

When your stew is glazed and the water is reduced; In the term, it turned into a settled stew, it is time for adding sliced almonds, saffron, animal butter, cinnamon stick, Omani lemon, rose water and salt.

At this stage, you can also wash the barberry and add it to your stew.

After adding all of them, you should reduce the heat of the gas flame and let your stew boil for 30 minutes with the new contents and get a uniform taste.

At this stage, you can remove the stew pot from the heat and remove the cinnamon sticks before serving the stew. Now your khalal stew of Kermanshah is ready and you can enjoy it.