Beef & Bean Khoresh (a Persian Beef Stew)

READY IN: 1hr 40mins
Recipe by EdsGirlAngie

This is simply lean beef and kidney beans in a delicious cinnamon and cumin-scented stew, with lots of parsley and chives and a splash of lemon juice. The unusual color is from turmeric, and it's best served with rice.

Top Review by Jonathan_Creek

A lot of reviewers are saying this is Ghormeh Sabzi as opposed to Khoresh and the recipe is not authentic. I agree but it's still a fantastic base! I love the addition of cinnamon. I added ground fenugreek (no leaves or seeds available) and also added coriander (a.k.a cilantro) and celery leaves to the fried herb mix. I used lime instead of lemon and added garlic as a personal preference. Probably not an "authentic" take on this dish but I LOVED it!! Served with basmalti rice with dill and broad beans. Delicious. Thanks for posting.

Ingredients Nutrition


  1. In a large saucepan saute the onion in two tablespoons of the olive oil until golden.
  2. Add stewing beef and cook for ten minutes more, until meat is browned on all sides.
  3. Add the cumin, turmeric and cinnamon; cook for one minute, stirring, then add water and bring to a boil.
  4. Cover and simmer over low heat for 45 minutes, stirring occasionally.
  5. Heat remaining one tablespooon of oil in a small frying pan and saute parsley and chives about 2 minutes; add this mixture to the beef.
  6. Also add the drained and rinsed kidney beans and lemon juice.
  7. Season with salt and pepper.
  8. Stir in one tablespoon flour whisked with a bit of hot water to thicken the stew a little; simmer uncovered for another 30 minutes, until meat is wonderfully tender; serve with rice.

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