Maman Joon’s Khoresh

Khoresh means “stew” in Persian, and in Maman Joon’s kitchen, it simmered low and slow for hours — peppers, mushrooms, and tender meat melting together until the whole house smelled like home. It’s the dish she made on Sunday afternoons, served over rice with a spoonful of the sauce on top.

Maman Joon’s Khoresh

A hearty Persian stew of peppers, mushrooms, and tender meat, simmered low and slow until it falls apart.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 30 minutes mins

Servings: 4 people

Cuisine: Persian

Ingredients Method

Ingredients

  

• 500 g beef stew meat cubed
• 2 tbsp olive oil
• 1 large onion sliced
• 3 cloves garlic minced
• 2 bell peppers sliced
• 200 g mushrooms sliced
• 1 tbsp tomato paste
• 1 tsp turmeric
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 2 cups water or broth
• 2 cups cooked rice for serving

Method

 

1. Heat the olive oil in a large pot over medium-high heat and brown the beef on all sides, then remove and set aside.
2. Add the onion to the same pot and cook until soft and golden, about 5 minutes.
3. Stir in the garlic, bell peppers, and mushrooms, and cook for another 5 minutes until softened.
4. Add the tomato paste, turmeric, salt, black pepper, and cinnamon, and stir to coat the vegetables.
5. Return the beef to the pot, pour in the water or broth, and bring to a simmer.
6. Cover and cook on low heat for 1 to 1.5 hours, stirring occasionally, until the meat is fork-tender and the sauce has thickened.
7. Taste and adjust the seasoning if needed.
8. Serve hot over cooked rice.