📝 About This Recipe
A hidden gem of Persian heritage, Khoresht-e-Ghavormeh is a masterclass in the art of 'Ghavormeh'—the traditional method of slow-frying meat in its own juices and aromatic spices. Unlike its green cousin Ghormeh Sabzi, this stew celebrates the deep, caramelized flavors of succulent beef or lamb paired with the golden hue of turmeric and the floral elegance of saffron. It is a rich, comforting dish that embodies the warmth of a traditional Iranian family kitchen, offering a melt-in-your-mouth texture that is truly unforgettable.
🥗 Ingredients
The Meat Base
- 2 lbs Beef chuck or Lamb shoulder (cut into 1.5-inch cubes)
- 2 large Yellow onions (finely diced)
- 3 pieces Garlic cloves (minced)
- 4 tablespoons Vegetable oil or Ghee
Spices and Aromatics
- 1.5 teaspoons Turmeric powder
- 1 teaspoon Ground black pepper
- 1/2 teaspoon Saffron threads (ground and dissolved in 2 tbsp hot water)
- 4 pieces Dried Limes (Limoo Amani) (pierced with a fork)
- 1 piece Cinnamon stick
- to taste Salt (add toward the end of cooking)
The Stew Body
- 1/2 cup Red kidney beans (dried, soaked overnight)
- 1 tablespoon Tomato paste (for depth and color)
- 4 cups Boiling water
- 1-2 tablespoons Lemon juice (freshly squeezed)
For Garnish
- 1 large Potato (cut into matchsticks and fried until golden)
- 1 tablespoon Fresh parsley (chopped)
👨🍳 Instructions
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1
Drain the soaked kidney beans and boil them in a separate small pot for 20 minutes to remove excess tannins. Drain and set aside.
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2
In a large heavy-bottomed pot or Dutch oven, heat 3 tablespoons of oil over medium-high heat. Add the diced onions and sauté for 8-10 minutes until they are translucent and just beginning to turn golden.
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3
Add the meat cubes to the pot. This is the 'Ghavormeh' stage—sear the meat thoroughly on all sides until it is well-browned and has released its juices. This should take about 10-12 minutes.
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4
Stir in the minced garlic and turmeric powder. Cook for another 2 minutes until the turmeric is fragrant and the meat is beautifully coated in gold.
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5
Create a small space in the center of the pot and add the tomato paste. Fry the paste for 1 minute to remove its raw metallic taste and deepen its color.
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6
Add the parboiled kidney beans, the cinnamon stick, and the black pepper. Stir to combine all ingredients.
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7
Pour in 4 cups of boiling water. Bring the stew to a gentle boil, then reduce the heat to low. Cover with a tight-fitting lid and simmer for 1.5 hours.
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8
While the stew simmers, soak the pierced dried limes in a cup of warm water for 15 minutes to soften, then add them to the pot along with the saffron water.
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9
Continue simmering for another 45 minutes to 1 hour, or until the meat is fork-tender and the sauce has thickened significantly (it should be a rich, concentrated gravy, not watery).
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10
In a separate small frying pan, fry the potato matchsticks in the remaining oil until crispy and golden. Drain on paper towels and sprinkle with a pinch of salt.
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11
Taste the stew. Add salt and the lemon juice. The flavor should be savory with a distinct citrusy back-note from the dried limes.
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12
Discard the cinnamon stick. Transfer the stew to a serving bowl and top with the crispy fried potatoes and fresh parsley.
💡 Chef's Tips
For the best flavor, use high-quality saffron and grind it yourself with a sugar cube for a finer powder. Always add salt during the last 30 minutes of cooking; adding it too early can toughen the meat and slow down the bean softening. If the stew is too thin, remove the lid for the last 20 minutes of cooking to allow the liquid to reduce and intensify. Don't skip the dried limes (Limoo Amani)—they provide a unique fermented citrus tang that defines Persian stews. If using lamb, expect a shorter cooking time than beef; check for tenderness around the 90-minute mark.
🍽️ Serving Suggestions
Serve alongside Chelow (Persian steamed basmati rice) with a crispy Tahdig crust. Pair with a side of 'Sabzi Khordan' (a platter of fresh herbs like radish, scallions, and mint). Enjoy with a glass of 'Doogh', a refreshing Persian yogurt drink with dried mint. A side of 'Shirazi Salad' (finely diced cucumbers, tomatoes, and onions) adds a bright crunch. Serve with 'Torshi' (Persian pickled vegetables) to cut through the richness of the fried meat.