Khorak-e Goosht-o Kalam (خوراک گوشت و کلم) — Persian Lemon-Infused Beef & Broccoli

• 300 gBasmati rice (rinsed until water runs mostly clear)
• 540 gWater (for cooking the rice)
• 6 gFine sea salt (for the rice (about 1 tsp))
• 15 gVegetable oil (for the rice (about 1 tbsp))
• 600 gBeef chuck (cut into 3 cm cubes, well-trimmed)
• 220 gYellow onion (finely diced)
• 2 gGround black pepper (about 1 tsp, plus more to taste)
• 200 gCarrots (peeled and cut into 1 cm coins)
• 300 gBroccoli florets (bite-size florets, stems peeled and sliced if using)
• 60 mlFresh lemon juice (about 4 tbsp, added at the end for brightness)

Instructions

1. 1

   Rinse the basmati rice 3–5 times until the water is mostly clear, then drain well. In a nonstick pot, combine rice, 540 g water, 6 g salt, and 15 g oil. Bring to a boil over medium-high heat (about 6–8 minutes), stirring once to prevent sticking.

2. 2

   When the rice water reaches the surface and small craters appear, reduce heat to low, cover with a tight lid, and steam for 35 minutes. For a deeper crust, keep the heat very low but steady. Turn off heat and rest, covered, for 10 minutes while you start the beef.

3. 3

   Heat 30 g vegetable oil in a heavy pot over medium-high heat for 2 minutes. Add diced onion and sauté 8–10 minutes until golden and lightly caramelized. Add beef cubes in a single layer and brown 6–8 minutes total, turning to color at least two sides for better flavor.

4. 4

   Season with 8 g salt and 2 g black pepper, stirring for 30 seconds to bloom the aroma. Add 720 g hot water, bring to a boil, then reduce to a gentle simmer. Cover and cook 45 minutes, stirring every 15 minutes and keeping the simmer steady, not rapid.

5. 5

   Add sliced carrots, cover again, and simmer 15 minutes, or until carrots are nearly tender. If the pot looks dry, add 60–120 g hot water; you want a moist khorak with a little sauce, not a watery soup. Taste and adjust salt lightly.

6. 6

   Add broccoli florets, cover, and cook 6–8 minutes until bright green and crisp-tender. Turn off the heat and immediately stir in 60 ml fresh lemon juice. Rest 5 minutes uncovered so the lemon stays vivid, then serve the beef and vegetables over kateh rice.