SAEDNEWS: The Kermanshahi shreds stew is a local luxury food originally cooked in the western Iranian city of Kermanshah.
A delicious and aromatic dish, this stew from Kermanshah combines almond shreds, barberries, and rose water, a traditional meal often served to guests and at formal occasions. The secret to its charm? A transparent consistency and a vibrant, appealing color.
Chopped veal: 100–150g
Onions: 2 large
Almond shreds: 50g
Barberries (black or red): 200g
Rose water: 3–4 tbsp
Stewed saffron: 4 tbsp
Dried lime: 1
Cinnamon sticks: 1
Tomato paste: 2–3 tbsp
Salt, turmeric, black pepper, Kermanshahi oil: As needed
Prepare the base: Peel, wash, and chop onions. Sauté in a casserole with turmeric on low heat.
Cook the veal: Add washed chopped veal to the onions. Sauté until the meat changes color, then add boiling water to cover. Let it half-cook on low heat.
Add flavor: Fry tomato paste separately, then mix into the half-cooked veal with stewed saffron and almond shreds. Ensure water covers the mixture and cook until veal and almonds are tender.
Season: Add rose water, dried lime, cinnamon sticks, salt, and black pepper. Cook on low heat until fully tender.
Finish with barberries: Sauté washed barberries carefully to avoid burning. Add them 10 minutes before the stew is done. Remove cinnamon sticks before serving.
Serve the shreds stew hot with steamed rice to fully enjoy its rich aroma, nutty texture, and sweet-tart balance.
✨ Fun Fact: In Kermanshah, the dish is not just food—it’s a symbol of hospitality and elegance, showcasing centuries-old culinary tradition.
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