Beef & Bean Khoresh (a Persian Beef Stew)

From: Chef #590058

On Nov 27, 2008

I had high expectations after reading the reviews, but it fell pretty flat at our house. It was pretty bland and boring. I ladled it over brown rice like others mentioned. I followed the recipe exactly, no substitutions. I am willing to eat the leftovers, but nobody else is.

From: Wobin

On Sep 18, 2008

Wonderful. It was a very hearty meal. Not spicy at all but very tasty and flavorful. All seasonings mixed well and it was a beautiful color. My husband said he'd love me to make it again. I served it with lemon slices on the side in addition to the lemon juice mixed in. Not that the dish needed it but more because we are lemon/lime fanatics. I too served it over Alton Brown's Baked Brown Rice per AuntSana's suggestion. I was also to impress my new sister in law with this beautiful unique dish. Thank you Angie.

From: Debby H

On Jan 17, 2005

Having not eaten any Persian dishes before I was not sure how it should taste. I had in my mind a stew that has been the staple of the Persian table for centuries. This recipe fit the bill. It was like eating a piece of history. Next time I am going to bake a good hearty bread to serve with it. I used brown rice and ladled the stew over it.

From: Asma

On Feb 28, 2008

This is very delicious, very authentic tasting. I reduced the turmeric and cumin to 1 heaping tsp each, used 2 cans of kidney beans to stretch the meat, added a lot of black pepper in the end, and used only half a large lemon for about 1 tbs of juice. I didn't add flour because the sauce reduced well to the right consistency. These were good changes that I will repeat. Next time I will probably soak dry red beans myself (the night before) because I think the texture will be better than canned beans. I made this to go along with a cornbread craving I was having, and it was actually a great combination with "Real Southern Cornbread" #51550! It's a nice twist on cornbread and beans.