🍽️Stew

Hearty Persian Vegetable and Meat Stew (Khoresh Goosht ba Sabzijat)

Name: Hearty Persian Vegetable and Meat Stew (Khoresh Goosht ba Sabzijat)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 1/4 cup olive oil; 450 g diced meat; 1 onion, finely chopped; 6 cloves garlic, minced; 2 tablespoons tomato paste; 1 tablespoon dried thyme; 2 bay leaves; 1 tablespoon sugar; 6 cups broth; 2 tablespoons butter; 7 cups diced potatoes; 2 cups diced carrots; Salt, to taste; Freshly ground black pepper, to taste; 2 tablespoons chopped fresh parsley

"Experience the soul-warming depths of Persian comfort in every spoonful of this rich, slow-simmered meat and root vegetable masterpiece."

Prep:25 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1/4 cup olive oil
450 g diced meat
1 onion, finely chopped
6 cloves garlic, minced
2 tablespoons tomato paste
1 tablespoon dried thyme
2 bay leaves
1 tablespoon sugar
6 cups broth
2 tablespoons butter
7 cups diced potatoes
2 cups diced carrots
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley

🌱 Gluten-Free🌱 High-Protein🌱 Nut-Free🌱 Traditional⚡ Medium

❤️Health78%

😋Taste88%

🥳Joy82%

👨‍🍳Difficulty45/100

📜 The Story

Khoresh is a cornerstone of Persian cuisine, representing a diverse family of slow-cooked stews traditionally served alongside fluffy aromatic rice. This vegetable-forward version, known as 'Sabzijat,' showcases the Iranian technique of layering flavors through the careful sautéing of aromatics and root vegetables to create a deeply comforting domestic staple.

🧬 Flavor DNA

🍋Sour

3/10

🧂Salty

5/10

🌶️Spicy

1/10

🍯Sweet

4/10

🍄umami

8/10

☕Bitter

2/10

✨ Sensory Profile

"A velvety, mahogany-colored broth carries the earthy perfume of dried thyme and bay, while the golden-seared potatoes provide a buttery, melt-in-the-mouth texture against the tender, savory morsels of meat."

Chef's Mastery

💡

The Secret

To achieve a truly authentic depth, ensure the tomato paste is 'fried' in the oil for a minute until it turns a shade darker before adding the broth; this removes the raw metallic taste and unlocks its natural sweetness.

⚠️

Avoid This

Adding the potatoes and carrots to the pot raw rather than sautéing them first; the butter-browning step is essential for flavor development and prevents the vegetables from becoming mushy.

❄️

Storage

This stew tastes even better the next day. Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the diced meat and sauté for about 5 minutes, stirring occasionally, until lightly browned on all sides.

Add the chopped onion and minced garlic. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly softened.

Stir in the tomato paste, dried thyme, bay leaves, salt, black pepper, and sugar. Pour in the broth and bring the mixture to a gentle boil.

Reduce the heat to low, cover, and let the stew simmer gently while you prepare the vegetables.

In a separate pan, melt the butter over medium heat. Add the diced potatoes and carrots and sauté for about 20 minutes, stirring occasionally, until lightly golden and aromatic.

Add the sautéed vegetables to the stew. Remove the lid and continue cooking for about 40 minutes, allowing the stew to thicken and the flavors to fully develop.

Taste and adjust seasoning if needed. Stir in the chopped parsley just before serving and remove the bay leaves.