Khoresh cheghaleh badam with green almonds

Ingredients

• 400 g of stewing meat
• 200 g of green almonds (cheghaleh-badam)
• 1 large onion, chopped and fried
• 4 glasses of water
• 300 g of chopped mint and parsley
• 1/4 cup of verjus
• Salt and pepper, to taste
• Tomato concentrate, with added flavor (optional)
• oil

Brown the meat and onion in a little oil, without salt, until the meat juices have completely evaporated.

In a saucepan, sauté the chopped mint and parsley until they turn brown, then add the green almonds.

Let the mixture brown for 3 to 4 minutes, then add 4 cups of water and cook for 45 to 60 minutes, or until the almonds are tender.

Once the almonds are cooked, add the salt and a little verjus, then let it rest for 10 minutes to allow the sauce to thicken.