Stew the Right Thing

Ground Beef and Broccoli Persian-Style Khoresh Over Fragrant Rice

1 hour
Serves 4
DinnerMiddle Eastern
Herb's take

Inspired by the comforting khoresh stews of Iran, this dish transforms ground beef, onions, and humble broccoli into a rich, warmly spiced dinner. You'll master blooming spices and balancing acid for a stew that's far greater than the sum of its parts.

Equipment needed
  • Dutch oven or heavy pot

Ingredients

Yield
4

Instructions

  1. 01
    Bring 2 1/4 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Stir in basmati rice, cover, reduce heat to low, and cook for 16 minutes. Remove from heat and let rest, lid on, for 10 minutes. Fluff with a fork and stir in butter.
  2. 02
    Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add ground beef and cook, breaking up with a spoon, until browned and most liquid evaporates, about 5–7 minutes. Remove beef with a slotted spoon and set aside.
  3. 03
    Add chopped onion to the same pot with remaining oil. Cook until translucent and just golden at the edges, about 7 minutes.
  4. 04
    Stir in garlic, turmeric, cumin, cinnamon, and fenugreek (if using). Sauté until fragrant, about 1 minute.
  5. 05
    Add tomato paste and cook, stirring, for 2 minutes until deep red and caramelized.
  6. 06
    Stir in crushed tomatoes, beef broth, salt, and pepper. Return ground beef to the pot and bring to a simmer.
  7. 07
    Pierce the Persian lime a few times with a fork (if using dried) and add to the stew. If using lime juice, hold off for now. Simmer uncovered for 20 minutes, stirring occasionally.
  8. 08
    Add broccoli florets to the stew, cover, and cook for 10 minutes until the broccoli is just tender but still bright green.
  9. 09
    If using fresh lime juice, stir it in now. Taste and adjust seasoning with more salt and pepper, if needed.
  10. 10
    Serve the khoresh ladled generously over the warm buttered rice and sprinkle with chopped cilantro.

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