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.

First, it’s important to saute the onions until they are golden in color and rich and sweet in flavor. Then, after gently sauteing the meat, turmeric is added to contribute even more flavor and color to the dish. Persians also believe that turmeric removes any “gaminess” from animal protein. Along with the turmeric, tomato paste is added to the meat and onion mixture and gently sauteed to establish a depth of umami flavors. Finally, both salt and pepper are added later, so as to avoid toughening or darkening the meat.

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.

A word or two on cauliflower:

Essentially low on carbs and naturally gluten-free, cauliflower is now being marketed to replace flour or rice. It offers a notably mild flavor that can be integrated into many dishes that would traditionally use grains or flours.

Cauliflower has found its way into pizza crusts (both store-bought and home-made), various forms of pasta, and even baked goods. And I think that is great!

When preparing cauliflower, cutting through the entire length of the vegetable leaves behind many small bits and pieces. Next time you work with cauliflower, try making small incisions into the stems and separating the florets by hand to have whole pieces without all the crumbly bits.