Almonds and green? yes you heard it right fresh almonds are green and very yummy, most people think almonds come in hard wooden shells but the delicious fact is before they get to be hard and brownish they are green and soft. In Iran these fresh green almonds are known as " chaghaleh badam ". Iranians look forward to eat chaghaleh badam to the start of the spring, chaghaleh badam last only for a few weeks and then they start to get hardened . we soak them in the water for about a few hours and rub any excess white fur from their skin. Green almonds have tartness and they are very crunchy.
750 gr lamb meet
500 gr chaghaleh badam or green almonds
3 cups fine chopped parsley and mint leaves
1 cup fried onions
salt and black pepper to taste
1/2 teaspoon turmeric ( optional)
1/4 cup lime or lemon juice
cut the meat in one inch cubes, fry meat cubes in 1 table spoon vegtable oil in a cooking pan until its color changes, add fried onions and 3 cups of water, cover the pan and cook the meat, meanwhile remove the stem of fresh almonds stir fry them for a few minute, add chopped parsley and mint to the frying almonds, stir them for a short while until vegetables lose water, then remove from the heat and set it aside,
when the meat is half cooked add the vegetables and raw green almonds ( chaghaleh) to meat.. add a pinch of salt and pepper, cook for 1 hour or until the chaghaleh and meat both are done, add lemon juice and remove from the heat,
we serve this khoresht with rice .. nooshe jaan!!!