Khoresh Gol Kalam – Beef and Cauliflower Stew
Long before the humble cauliflower became a trendy superfood, Iranians were cooking it into stews (Khoresh), egg-based dishes (Kuku), and even pickles (Torshi). Like many Iranian stews, this is an especially simple dish with only a few ingredients. Nevertheless, there are certain culinary techniques that bring out a spectacularly deep range of flavors. Khoresh Gol Kalam is traditionally made with animal protein, but it can also be a great plant-forward dish. My favorite plant-based proteins are beans such as garbanzo, cannellini, white navy, or flageolet, along with tofu and tempeh.
PREP TIME
15 minutes
COOK TIME
1 hour and 30 minutes
INGREDIENTS
12
Serves: 4
Ingredients
- 111 Onion, diced
- 6 Tbsp6 Tbsp6 Tbsp Avocado Oil, divided (or oil of choice)
- 1 lb1 lb1 lb Beef Chuck Shoulder Roast, cut into 1/2 inch pieces (or beef round)
- 1 tsp1 tsp1 tsp Turmeric Powder
- 2 Tbsp2 Tbsp2 Tbsp Tomato Paste
- 2 cups2 cups2 cups Water, adjust as necessary
- 1 head1 head1 head Cauliflower, separated into individual florets
- 2 Tbsp2 Tbsp2 Tbsp Lemon Juice, fresh, adjust to your taste
- 1 tsp1 tsp1 tsp Salt
- 1/2 tsp1/2 tsp1/2 tsp Black Pepper
- 1/4 tsp1/4 tsp1/4 tsp Cinnamon, Ground
- 1/4 tsp1/4 tsp1/4 tsp Saffron, ground, dissolved in 2 Tbsp water
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Saute the onions with 4 tablespoons of oil on medium heat for about 10 minutes.
- Add the beef and continue to saute on medium-high heat for another 5 minutes.
- Once the onions and beef have picked up some color, add turmeric and tomato paste and saute for 2 minutes to build more flavor into the dish.
- Pour in the water and bring to a boil. Lower the flame, cover and cook for 60-75 minutes or until the meat is tender.
- While the beef is cooking, select a large frying pan to saute the cauliflower florets.
- Saute the caluliflower with 2 tablspoons of oil over medium heat for about 10 minutes or until lightly browned.
- Remove from the pan and set aside.
- Once the beef has cooked for 1 hour, add the sauteed cauliflower, lemon juice, salt, pepper, cinnamon and saffron water.
- Gently stir, cover and simmer over low heat for 15 minutes. This would be a good time to check the liquid level and adjust as necessary. The stew should be reasonably dense and not watery.
- Adjust for seasoning, remove from the heat and allow to sit for 5 minutes.
- Serve the stew with Persian steamed basmati rice and a platter of fresh herbs.
Notes
While I made this stew with beef, you can substitute lamb or chicken if you prefer. Adjust the cooking time to make sure the meat is properly cooked and tender. // As always, you can eliminate the animal protein. Instead, feel free to add your favorite cooked beans (garbanzo, cannellini, white navy beans). // Reduce the initial cooking time to 30 mins as you simmer the onions with the cooked beans before adding the remainder of the ingredients.
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About This Recipe
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Coconut Free Dairy Free Egg Free GAPS Gluten Free Grain Free Keto Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 367 |
| Fat: | 31 g |
| Carbohydrates: | 3 g |
| Protein: | 23 g |
| Cholesterol: | 80 g |
| Sodium: | 610 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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