Persian Beef Stew (Koresht Ghaimeh)

October 31, 2017
Persian Beef Stew
by Christina Lim
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30 mins
Prep Time
60 mins
Cook Time
Passive Time
6 people
  1. Heat up a dutch oven or large pot on medium and add olive oil.
  2. Add diced onions and garlic and cook until translucent.
  3. Add meat and let it brown for a few minutes.
  4. Once the meat is browned, add turmeric.
  5. Give the pot a few stirs, allowing the spices to release their flavours.
  6. Prick the Persian lemons with a fork and add to the pot with 5 cups of water. Cover and cook for about an hour.
  7. Add tomatoes, split peas, tomato paste. Depending on the cut of meat used, adjust your cook time accordingly. Shin beef may be used and will need an additional 30 mins cook time. Stew till tender.
  8. While the stew is simmering away, give it a stir every so often so that the bottom will not stick. Adjust seasoning with salt and pepper.
  9. About 15 mins before serving your khoresht, cook the french fries if you are serving that (optional).
  10. Spray a baking sheet with non-stick spray and add french fries. Bake at 200 degC for about 7 mins on each side until golden brown. Remove from the oven and sprinkle with salt.
  11. Add saffron water onto the khoresht and on top of the rice.
  12. ONce the khoresht is done, place it in a serving bowl and top it with french fries. You may also serve it over basmati Saffron rice.
Recipe Notes

Note : To make the saffron water, add 1-2 tbsp of hot water to 1/8-1/4 tsp of Iranian Saffron and pour it into a spice bottle to let it infuse for a few minutes before using.

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