Large irinian beef stew

Iranian Beef Stew

I used to work with a woman from Iran who was a marvelous cook. This beef stew with rice dish is one of the many wonderful Iranian recipes she shared with me. I never did perfect her method of cooking rice to form a golden crust on the bottom which, according to her, was always served to the most favored guest. The spice mix in this Iranian beef stew recipe makes about 1/2 cup.

Yield: 6 servings

Featured Ingredients

Aromatic and earthy, ground cumin is an essential flavor in Latin cooking, and frequently used in Indian curries and rice dishes. We... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.3 oz)
We grind this high-grade Tellicherry pepper in small batches every week, for the freshest, most pungently pepper taste. Sifted through a... Size Options
$5.99 Glass jar, 1/2 cup (wt. 2.0 oz)
Moroccan coriander has a sweet, pleasant flavor with a hint of lemon. Ground coriander seed is easy to add to rice dishes, meat rubs, and... Size Options
$5.49 Glass jar, 1/2 cup (wt. 1.8 oz)
Cloves are the most well-known spice in the group of spices known as β€œflower spices,” and have a strong, sweet flavor. We grind two... Size Options
$7.99 Glass jar, 1/2 cup (wt. 2.2 oz)

Iranian Beef Stew Recipe

Preparation Instructions

Mix the cumin, pepper, coriander, cloves, cardamom, nutmeg, and cinnamon together. It will make about 1/2 cup. You will only need I tablespoon of the spice mixture for this recipe. (That means you can make it 8 times!)

Heat olive oil in a large pot. Add onions and garlic. Saute until onions are tender.

Add beef. Cook until beef is brown on all sides.

Add tomatoes, cilantro, salt and spice mixture. Cook and stir 1 minute.

Add broth and bring to a boil. Reduce heat and cover. Simmer over low heat for 1 1/2 hours.

Add green beans and cook another 1/2 hour. Garnish with additional fresh cilantro and serve over hot basmati rice.

Yield: 6 servings

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Susan W

This is my go to recipe if I am feeling run down. All the wonderful spices are amazing together, they cook into the meat and broth and mellow a bit after the simmer time. The only change I've made is to cut way back on the nutmeg, 1/4 - 1/2 tsp is fine due to me using ground nutmeg, not fresh. ( I'm assuming the fresh nutmeg is not as strong as the ground version?) The combo tastes like Worcestershire sauce, (now I know where they got the recipe from) though 100 times better! Thanks for sharing this recipe with us!

Randy R

I've made this twice--once in our dutch oven baked in our wood fired pizza oven and once in a pressure cooker. Both times, we used the ras el hanout from the spice house instead of making our own seasoning. It turns out great. I usually brown the meat in hot oil, then rem0ve it. Then saute the onion until soft. Then add the garlic, cook for a minute, then add the ras el hanout, cook for another minute, then add everything else, including the beef. The green beans are a good addition and taste even better the next day.

Mark Eric Zellmer

My cousin's wife, from Tehran, used to make this for us. This is just how I remember it. Next is to try and tackle the saffron rice!

william m

My friend, Reza Marouf, cooked the "crispy bottom rice" by simply pouring oil (alot) around the sides of the almost cooked rice pot. When finished, the rice was crispy golden at the bottom of the pan and crusty.


Why in the world would you provide inaccurate measurements ?


Just responding to the previous poster: probably because there is no easy way to measure 1/14 tablespoon of cardamom. But yes, the ingredients section could have been a little more clear.