🍽️Stew

Persian-Style Ginger Beef Stew (Khorak Goosht Zanjabili)

Name: Persian-Style Ginger Beef Stew (Khorak Goosht Zanjabili)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: Stew
Ingredients: 500 g beef, cut into small cubes; 2 tablespoons fresh ginger, grated; 1 onion, finely chopped; 2 cloves garlic, minced; 2 tablespoons vegetable oil; 1 teaspoon turmeric; 1 teaspoon cinnamon; Salt and black pepper, to taste; 2 tablespoons tomato paste; 2 cups beef or vegetable broth; 1 tablespoon soy sauce; 1 tablespoon honey; 1 tablespoon apple cider vinegar; 1 carrot, sliced; 1 bell pepper, chopped; Fresh cilantro, for garnish

"Experience a harmonious fusion of Silk Road spices where tender braised beef meets the invigorating warmth of fresh ginger and aromatic cinnamon."

Prep:20 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

500 g beef, cut into small cubes
2 tablespoons fresh ginger, grated
1 onion, finely chopped
2 cloves garlic, minced
2 tablespoons vegetable oil
1 teaspoon turmeric
1 teaspoon cinnamon
Salt and black pepper, to taste
2 tablespoons tomato paste
2 cups beef or vegetable broth
1 tablespoon soy sauce
1 tablespoon honey
1 tablespoon apple cider vinegar
1 carrot, sliced
1 bell pepper, chopped
Fresh cilantro, for garnish

🌱 High-Protein🌱 Dairy-Free🌱 Nut-Free🌱 Silk Road Fusion⚡ Medium

❤️Health82%

😋Taste91%

🥳Joy85%

👨‍🍳Difficulty45/100

📜 The Story

While traditional Persian 'Khorak' focuses on slow-braised meats with turmeric and saffron, this specific variation highlights the historical culinary exchange along the Silk Road by incorporating fresh ginger. It represents a modern Iranian fusion style that balances Middle Eastern aromatic warmth with the pungent, savory depth found in Eastern trade influences.

🧬 Flavor DNA

🍋Sour

4/10

🧂Salty

5/10

🌶️Spicy

4/10

🍯Sweet

4/10

🍄umami

8/10

☕Bitter

1/10

✨ Sensory Profile

"Aromatic clouds of cinnamon and toasted turmeric rise from a rich, mahogany-hued sauce that coats melt-in-your-mouth beef. The texture is a sophisticated balance of tender protein and soft vegetables, punctuated by the bright, sharp zing of ginger and fresh cilantro."

Chef's Mastery

💡

The Secret

To achieve a truly authentic 'Khorak' texture, do not crowd the pan when browning the beef; sear it in batches to ensure a deep Maillard crust rather than steaming the meat.

⚠️

Avoid This

Adding the ginger too late in the process. The 3-hour marination is essential because the ginger enzymes help tenderize the beef fibers while infusing the core of the meat with flavor.

❄️

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

In a bowl, combine the beef cubes with grated ginger and apple cider vinegar. Mix well, cover, and refrigerate for about 3 hours to tenderize the meat and deepen the flavor.

Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until soft and translucent. Stir in the garlic and cook for about 30 seconds, until fragrant.

Add the marinated beef to the pot and sauté, stirring occasionally, until lightly browned on all sides.

Sprinkle in the turmeric and cinnamon, stirring to evenly coat the beef with the spices.

Add the tomato paste and cook for about 1 minute, stirring constantly, until slightly darkened and aromatic.

Pour in the broth, then add the soy sauce, honey, salt, and black pepper. Stir well and bring to a gentle boil.

Add the sliced carrot and chopped bell pepper. Reduce the heat, cover, and simmer for about 30 minutes, or until the beef is tender and the vegetables are cooked through.

Taste and adjust seasoning if needed. Serve hot, garnished with fresh cilantro.