Kebabs are ground meat or pieces of chicken, beef, or lamb that are skewered and typically cooked over glowing hot charcoal. One of the signatures of great kebabs is a lengthy marination process in which ingredients such as yogurt, fresh citrus, onions, and spices build in flavors and tenderize the meat. This is Kabob Barg,…
Category: Beef
Bademjoon Shekam Por – Stuffed eggplants with beef and herbs
There is just something particularly pleasing about stuffing a vegetable! It opens up the door to many possibilities and the potential to transform a vegetable into an entire meal. And there is no shortage of stuffed vegetable dishes in Persian cuisine: stuffed grape leaves, bell peppers, onions, squash, and cabbage, to name just a few….
Khoresh Beh – Beef and yellow split pea stew with quince
Autumn has finally arrived, which means it’s quince season once again! I’ve been busy making Persian quince stew, jam, and membrillo. Every year, I look forward to fall and its seasonal produce, from a fantastic variety of squashes—especially sweet, tender butternut squash—to fruits like persimmons, pomegranates, and quince. Quince is an ancient fruit originating in…
Ghapeli Polo – Rice with beef and garbanzo beans
This dish traces its roots to the province of Kermanshah, located in western Iran. At its core, it is a simple one-pot meal that begins with the slow cooking of beef and garbanzo beans. Along the way, onions and simple spices are added to deepen the flavor and complexity. Once the beef and beans are…
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). This is Khoresh Gol Kalam, a beef and cauliflower stew. Like many Iranian stews, this dish is especially simple, with only a few ingredients. Nevertheless, certain culinary techniques bring out a spectacularly…