Khoresh motanjan with veal, yogurt and saffron

Ingredients

• 500 g of veal
• 3 onions
• 2 cups of thick yogurt
• 20 to 30 grams of butter
• 2 tablespoons of slivered almonds
• 3 tablespoons of saffron-infused water
• 3 cloves of garlic
• 4 tablespoons of grape vinegar
• Salt and pepper, to taste

Cut the meat into large chunks.

Finely chop two onions and sauté them lightly with the meat. Then, add a little water and cook until there is only about 50 ml of juice remaining.

Finely chop the third onion into rings, then mince the garlic and almonds into thin slices. Melt the butter in a pan and sauté the onion, garlic, and almonds until golden brown.

Combine the yogurt and saffron, then pour them into the saucepan with the sautéed onions and garlic.

Let the khoresh rest for a few minutes, then add the almonds and vinegar.

After 5 minutes of simmering, the khoresh is ready.