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Beef & Bean Khoresh A Persian Beef

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Ingredients

Adjust Servings:
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

Nutritional information

425.1
Calories
219 g
Calories From Fat
24.3 g
Total Fat
6.8 g
Saturated Fat
82.9 mg
Cholesterol
388.7 mg
Sodium
21.3 g
Carbs
6.8 g
Dietary Fiber
3.2 g
Sugars
30 g
Protein
421 g
Serving Size

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Beef & Bean Khoresh A Persian Beef

Features:
    Cuisine:

    This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

    • 120 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Beef & Bean Khoresh (a Persian Beef Stew),This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it’s best served with rice.,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. 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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    Steps

    1
    Done

    In a Large Saucepan Saute the Onion in Two Tablespoons of the Olive Oil Until Golden.

    2
    Done

    Add Stewing Beef and Cook For Ten Minutes More, Until Meat Is Browned on All Sides.

    3
    Done

    Add the Cumin, Turmeric and Cinnamon; Cook For One Minute, Stirring, Then Add Water and Bring to a Boil.

    4
    Done

    Cover and Simmer Over Low Heat For 45 Minutes, Stirring Occasionally.

    5
    Done

    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.

    6
    Done

    Also Add the Drained and Rinsed Kidney Beans and Lemon Juice.

    7
    Done

    Season With Salt and Pepper.

    8
    Done

    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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