🍽️Stew

Classic Persian Cauliflower Stew (Khoresht-e Gol Kalam)

Name: Classic Persian Cauliflower Stew (Khoresht-e Gol Kalam)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 150 g vegetable oil; 2 medium onions (about 250 g), finely chopped; 300 g ground meat; 1/2 tsp black pepper; 1 tsp turmeric; 3 tbsp tomato paste; 1 packet stew seasoning; 500 ml water; 600 g cauliflower, cut into medium florets; 1 tsp salt (or to taste); 1/2 tsp saffron, dissolved in warm water; 1 tbsp lemon juice

"Experience the golden warmth of Persia in this soul-soothing cauliflower stew, where aromatic saffron and tangy citrus transform humble ingredients into a royal feast."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

150 g vegetable oil
2 medium onions (about 250 g), finely chopped
300 g ground meat
1/2 tsp black pepper
1 tsp turmeric
3 tbsp tomato paste
1 packet stew seasoning
500 ml water
600 g cauliflower, cut into medium florets
1 tsp salt (or to taste)
1/2 tsp saffron, dissolved in warm water
1 tbsp lemon juice

🌱 Gluten-Free🌱 Halal🌱 Dairy-Free🌱 High Protein⚡ Medium

❤️Health68%

😋Taste92%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

Khoresht-e Gol Kalam is a beloved seasonal staple in Iranian households, reflecting the Persian culinary tradition of slow-simmered stews known as 'Khoresht.' This specific variation highlights the cauliflower, a vegetable prized for its ability to absorb the delicate nuances of saffron and the bright acidity of citrus common in Middle Eastern kitchens.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

5/10

🌶️Spicy

2/10

🍯Sweet

3/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"A captivating aromatic profile dominated by floral saffron and warm turmeric gives way to a silky, tomato-rich sauce. The texture is a masterful balance between the tender, melt-in-your-mouth ground meat and the buttery, golden-fried cauliflower florets that retain a gentle bite."

Chef's Mastery

💡

The Secret

To achieve the most vibrant color and flavor, grind your saffron threads with a pinch of sugar before dissolving in water; this ensures the spice releases its full pigment and aroma.

⚠️

Avoid This

Overcrowding the pan when frying the cauliflower. If they steam rather than fry, they will become mushy and lose their structural integrity once added to the stew.

❄️

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop to avoid breaking the delicate florets.

Instructions

Heat the vegetable oil in a large, heavy-bottomed pot over medium heat. Add the chopped onions and sauté until soft, translucent, and lightly golden.

Add the ground meat, black pepper, and turmeric. Cook for about 8 minutes, stirring and breaking up the meat until lightly browned and well combined with the onions.

Stir in the tomato paste and sauté for about 3 minutes, allowing it to darken slightly and release its rich aroma.

Add the stew seasoning and pour in the water. Bring to a gentle boil, then reduce the heat and simmer for 10 minutes to build the base flavor.

Meanwhile, wash the cauliflower thoroughly and cut into medium florets. Fry them separately in oil over medium heat until lightly golden, about 20 minutes. This step helps the cauliflower hold its shape and enhances flavor.

Gently add the fried cauliflower to the stew. Cover and simmer for 15–20 minutes, until the cauliflower is tender and the sauce has thickened.

Season with salt to taste, stirring carefully to avoid breaking the florets.

Stir in the dissolved saffron and lemon juice. Let the stew simmer gently for a few more minutes to allow the flavors to fully meld, then remove from heat and serve warm.