Khorshet Set Menu Recipe

Brown the beef

Heat 2 tbs vegetable oil in a large heavy-bottomed pot over medium-high heat. Pat beef cubes dry, season lightly with 1/2 tsp salt and 1/4 tsp black pepper. Working in batches so pieces don't steam, brown beef on all sides, about 6–8 minutes per batch. Transfer browned meat to a plate and set aside.

Sauté aromatics

Reduce heat to medium and add remaining 1 tbs oil to the pot. Add finely chopped onion and a pinch of salt; sauté until soft and translucent, about 6–8 minutes. Add minced garlic and cook for 30 seconds until fragrant.

Build the sauce

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add turmeric, cumin, and smoked paprika; toast spices 30 seconds. Pour in crushed tomatoes and beef stock (or water) and scrape any browned bits from the bottom. Return browned beef and any accumulated juices to the pot.

Simmer

Bring stew to a gentle simmer, then reduce heat to low, partially cover, and simmer gently until beef is tender, 75–90 minutes. Stir occasionally and add a splash of water if the sauce reduces too quickly. Taste and add remaining salt, black pepper, and sugar if tomatoes are too acidic.

Finish

When beef is fork-tender and sauce is thickened, stir in chopped parsley and adjust seasoning. Keep covered and warm until ready to serve.

While stew simmers, toss cubed eggplant with 1 tbs olive oil and 1/4 tsp salt. In a sauté pan over medium-high heat, add remaining 1 tbs olive oil and when hot, add eggplant. Cook, stirring occasionally, until golden and softened, about 8–10 minutes. Add sliced red pepper and cook 4–5 minutes more until peppers are tender. Finish with lemon juice, a pinch of black pepper, and adjust salt. Keep warm.

Rinse rice thoroughly and drain. In a medium saucepan, melt butter (or heat oil) over medium heat. Add diced onion and sauté until soft and pale golden, 4–5 minutes. Add rinsed rice and stir to coat grains in butter, 1–2 minutes. Add water, salt, and cardamom pods if using; bring to a boil.

Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. Turn off heat and let rest, covered, for 10 minutes. Remove lid, fluff with a fork and discard cardamom pods before serving.

Prepare yogurt sauce: stir chopped mint into plain yogurt and season with a pinch of salt and a squeeze of lemon to taste.

Warm flatbreads briefly in an oven (180°C/350°F) for 3–5 minutes or on a dry skillet until pliable.

To serve the Khorshet set: mound rice on each plate, spoon generous portions of beef khorshet beside the rice, add a serving of braised eggplant and peppers, place a dollop of minted yogurt and a warmed flatbread. Garnish stew with extra parsley and serve lemon wedges on the side.