Chopped veal: 100gr to 150gr per person
Onions: 2 big onions
Almond shreds: 50gr per person
Black or red barberries: 200gr
Rose water: 3 to 4 spoonfuls
Stewed saffron: 4 spoonfuls
Dried lime: 1 lime per person
Cinnamon sticks: 1 piece
Tomato paste: 2 to 3 spoonfuls
Salt, turmeric, black pepper and Kermanshahi oil: as much as needed
First, skin and wash the onions. Then chop them to small pieces and sauté them in a casserole with some turmeric on low heat.
Then add to the onions the chopped veal that you have already washed well. Sauté them all well until the meat changes colour. Then add boiling water until it covers the veal. Then allow the veal to be half-cooked on low heat.
After the veal is cooked, add rose water, dried lime, cinnamon sticks, salt and some black pepper to the ingredients and allow the stew to be cooked through on low heat.
Then sauté the barberries after washing them. Be careful lest they might get burned. Ten minutes before you turn off the flame, add the barberries and wait for ten minutes until the stew is cooked through. Then take the cinnamon sticks out and serve the stew with rice.