Khoresh Gol Kalam – Beef and Cauliflower Stew (Edit recipe)

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.

15 minutes

1 hour and 30 minutes

Difficulty:

Intermediate

Show nutritional information

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
Calculated per serving.

by The Caspian Chef

View original recipe

Serves: 4

Ingredients

1 Onion, diced
6 Tbsp Avocado Oil, divided (or oil of choice)
1 lb Beef Chuck Shoulder Roast, cut into 1/2 inch pieces (or beef round)
1 tsp Turmeric Powder
2 Tbsp Tomato Paste
2 cups Water, adjust as necessary
1 head Cauliflower, separated into individual florets
2 Tbsp Lemon Juice, fresh, adjust to your taste
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Ground Cinnamon
1/4 tsp Saffron, ground, dissolved in 2 Tbsp water

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Process

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.