Khoraak Gol Kalam va Loobia Sabz (خوراک گل کلم و لوبیا سبز) — Persian Cauliflower and Green Bean Stew

• 45 mlVegetable oil (divided (for sautéing and garlic garnish))
• 250 gYellow onion (finely diced)
• 24 gGarlic (thinly sliced; reserve 8 g for garnish)
• 5 gRed chili (thinly sliced (or 1/2 tsp chili flakes))
• 4 gGround cumin (about 2 tsp)
• 30 gTomato paste (about 2 tbsp)
• 650 gCauliflower (cut into 4 cm florets)
• 350 gGreen beans (trimmed and cut into 3–4 cm pieces)
• 360 mlWater (plus more as needed to prevent sticking)
• 30 mlSoy sauce (about 2 tbsp)
• 8 gGranulated sugar (about 2 tsp)
• 30 mlFresh lemon juice (about 2 tbsp, added at the end)
• 6 gFine sea salt (about 1 tsp, adjust to taste)
• 1 gBlack pepper (about 1/2 tsp)
• 2 gTurmeric (about 1 tsp)
• 2 gLemon zest (about 1 tsp, for finishing)

Instructions

1. 1

   Prep the vegetables: cut cauliflower into 4 cm florets and green beans into 3–4 cm pieces. Dice the onion finely. Slice the garlic thinly, keeping about 8 g aside for the final garnish. Measure spices, soy sauce, sugar, and lemon juice so they are ready to add quickly during cooking.

2. 2

   In a wide heavy pot over medium heat, warm 30 ml vegetable oil for 1 minute. Add the onion with 1/2 tsp salt and cook 10–12 minutes, stirring often, until deeply golden and sweet. Add the larger portion of garlic (not the garnish) and cook 60–90 seconds until fragrant, not browned.

3. 3

   Stir in turmeric, ground cumin, black pepper, and sliced red chili; toast for 30 seconds to bloom the spices. Add tomato paste and cook 2 minutes, stirring constantly, until it darkens slightly and coats the onions. This step builds a richer base and prevents a raw tomato flavor.

4. 4

   Add cauliflower florets and stir 2 minutes to lightly coat in the spiced onion mixture. Add green beans, then pour in 360 ml water. Bring to a gentle boil over medium-high heat, then reduce to low, cover, and simmer 18 minutes, stirring once or twice to prevent sticking.

5. 5

   Uncover and continue simmering 10–12 minutes, letting the liquid reduce to a glossy sauce. Stir in soy sauce and sugar, then cook 3 minutes more. Taste and adjust salt if needed. Turn off the heat and immediately stir in fresh lemon juice and lemon zest for a bright, clean finish.

6. 6

   Make the signature garnish: in a small skillet over medium heat, warm the remaining 15 ml oil for 30 seconds. Add the reserved sliced garlic and fry 2–4 minutes, stirring constantly, until evenly golden. Drain on paper towel. Spoon the stew into a serving dish and scatter the golden garlic on top.