Beef & Bean Khoresh (a Persian Beef Stew)

From: Chef #840557

On Nov 5, 2009

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.

From: Vino p.o. prn

On Oct 2, 2009

A flavorful stew! Very tasty but the meat was not as tender as I thought it was going to be so next time I'll try to make it in the slow cooker. Thanks for posting!

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.