Community Pick
Beef & Bean Khoresh (a Persian Beef Stew)
photo by Jonathan Melendez
- Ready In:
- 1hr 40mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 3 tablespoons olive oil, divided (2 tbsp. and 1 tbsp.)
- 1⁄2 large onion, chopped
- 1 lb lean stewing beef, cubed
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1⁄2 teaspoon ground cinnamon
- 2 1⁄2 cups water
- 5 tablespoons fresh flat-leaf parsley, chopped
- 3 tablespoons snipped chives
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1 lemon, juice of
- 1 tablespoon flour
- salt and black pepper
directions
- In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
- Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
- Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
- Cover and simmer over low heat for 45 minutes, stirring occasionally.
- Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
- Also add the drained and rinsed kidney beans and lemon juice.
- Season with salt and pepper.
- Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.
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Reviews
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A lot of reviewers are saying this is Ghormeh Sabzi as opposed to Khoresh and the recipe is not authentic. I agree but it's still a fantastic base! I love the addition of cinnamon. I added ground fenugreek (no leaves or seeds available) and also added coriander (a.k.a cilantro) and celery leaves to the fried herb mix. I used lime instead of lemon and added garlic as a personal preference. Probably not an "authentic" take on this dish but I LOVED it!! Served with basmalti rice with dill and broad beans. Delicious. Thanks for posting.
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This is definitely Ghormeh Sabzi! I'm glad to see people try this dish. The classic recipe does NOT have cinnamon and just a bit of cumin, maybe 1/4 teaspoon. There is usually waaaay more greens, including fenugreek. At least a whole bunch of Italian or regular parsley, and it should all be fried before being added, which gives it a desirable darker look and more flavor. But all in all, great recipe for the brave and adventurous souls out there who are unfamiliar with Persian cuisine.
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I am reviewing Ghormeh Sabzi , I have my recipe from a Persian cookbook and from what I recall there is no cinnamon and no cumin(when I added it my Iranian husband said it doesn't taste like the real one becoz of it). There is a lot more herbs to it -one kg herbs was like a half dollar in Iran . The herbs are being fried then added to the onions and meat.
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Tweaks
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This was delicious! I will defintely make this dish again. I didn't have turmeric on hand. (thought I did...so I searched on-line for spice substitutes) Recommendations included leaving the spice out altogether or substituting equal amounts of ground mustard. I chose to substitute with ground mustard...but only with 1 teaspoon instead of 2. I also used 1 1/2 cups of water and 1 cup beef broth. I disagree with reviewers that said the water content was too much. I did thicken the broth using cornstarch instead of flour. The cornstarch container recommended using 1/2 of the measurements called for when flour is the listed ingredient used to thicken a broth. I guess those who said they would cut down on the water enjoy their stews with more of a gravy type of sauce. This dish was served over brown rice. We liked eating it more like a soup. So you'd want a lot of broth in that case. The flavors were perfect. Because I didn't use turmeric, the broth had a more clear consistency...no orangey color.
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FABULOUS. I substituted chicken broth for the water and added a handful of raisens at the end. YUMMIE! Serve OVER rice. Followed directions until #4, then I transfered to a crock pot and cooked on high for several hours, returning to a pot before adding flour mixture. Meat was SUPER tender! Hint: Make sure to add plenty of salt and pepper, as this really brings out the flavors (bland without).
RECIPE SUBMITTED BY
EdsGirlAngie
LaSalle County, Illinois