Khoresht (Stews)⚖️Harmonious Hot & Cold (Garm o Sard)

Khoresht-E Baghala Ba Goosht (Lima Bean Stew With Meat)

Name: Khoresht-E Baghala Ba Goosht (Lima Bean Stew With Meat)
Prep time: 20 min
Cook time: 2 h 30 min
Yield: 4-6 servings
Cuisine: Persian
Ingredients: 500 grams (about 1 lb) stew meat (beef or lamb), cut into cubes; 250 grams frozen or fresh lima beans (baghala); 3 tablespoons dried dill (shevid) or 2 cups fresh dill, finely chopped; 1 medium yellow onion (about 4-5 tablespoons chopped); 2 to 3 large eggs (optional, traditional finish); 1 teaspoon turmeric; 1/4 cup cooking oil; Salt and freshly ground black pepper to taste

خورشت باقلا با گوشت

I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different… but in a very good way.

Prep Time

20 mins

Cook Time

2 hours 30 mins

Total Time

2 hr 50 min

Servings

4-6 servings

Difficulty

Medium

Khoresht-E Baghala Ba Goosht (Lima Bean Stew With Meat)

The Authentic Sofreh Pairing

In Persian tradition, dining is a harmony of hot and cold temperaments (Garm o Sard). Serve this dish alongside:

Steamed Persian Basmati Rice (Chelo)Salad ShiraziMast-o KhiarTorshi Liteh

🍋The Art of Ja Oftadan

Slow-Simmered Harmony: In Persian cuisine, a great khoresht must "settle into itself" (ja oftadan). Bloom aromatics slowly over gentle heat, pierce dried limes (limoo amani) before simmering, and let the stew bubble gently until the natural oils glisten on top.

Ingredients

مواد لازم

Servings Stepper

4 servings

Unit System

Prep ready: 0 of 8

500 grams (about 1 lb) stew meat (beef or lamb), cut into cubes

250 grams frozen or fresh lima beans (baghala)

3 tablespoons dried dill (shevid) or 2 cups fresh dill, finely chopped

1 medium yellow onion (about 4-5 tablespoons chopped)

2 to 3 large eggs (optional, traditional finish)

1 teaspoon turmeric

¼ cup cooking oil

Salt and freshly ground black pepper to taste

Step-by-Step Instructions

طرز تهیه

Brown meat and onions: In a pot, fry the chopped onions in oil until golden. Add the stew meat, turmeric, salt, and black pepper, stirring until browned. Pour in 3 to 4 cups of cold water, cover with the lid, and cook on medium-low for 30 minutes.

Sauté dill: If using fresh dill, wash and finely chop it, then lightly sauté in a little oil for 2 minutes. (If using dry dill, no need to fry).

Add dill and lima beans: Add the dill and lima beans into the stew with the meat. Cover and let simmer on low heat for 2 to 3 hours so the meat becomes melt-in-your-mouth tender, the lima beans cook fully without turning to mush, and the stew gives out oil (“ja beofte”).

Add optional eggs: If you want to add the traditional eggs to the stew near the end, beat the eggs lightly with a pinch of salt (just stir once, don’t whip). Gently pour the egg mixture into the bubbling stew. Let cook undisturbed for 5 to 10 minutes until set.

Serve: Serve hot over a generous plate of steamed Persian saffron basmati rice (chelo) 🙂.

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