🧂 Ingredients
- 500 g Beef(stewing beef, cut into cubes)
- 2 large Onions(finely chopped)
- 100 g Rice(short-grain, rinsed)
- 100 g Walnuts(finely ground)
- 50 g Tklapi (sour plum paste)(or 2 tbsp tomato paste + 1 tbsp lemon juice)
- 4 cloves Garlic(minced)
- 1 bunch Cilantro(chopped)
- 1/2 bunch Parsley(chopped)
- 1 Bay leaf
- 1 tsp Coriander seeds(ground)
- 1/2 tsp Red pepper flakes(or to taste)
- 2 tbsp Vegetable oil
- 1.5 l Water or beef broth
- to taste Salt
👨🍳 Instructions
- 1
In a large pot, heat vegetable oil over medium-high heat. Brown the beef cubes on all sides. Remove beef and set aside.
⏱️ 8-10 minutes - 2
Add chopped onions to the pot and sauté until golden brown.
⏱️ 10-12 minutes - 3
Return the beef to the pot. Add water or broth, bay leaf, ground coriander, and salt. Bring to a boil, then reduce heat, cover, and simmer for 1.5 hours, or until beef is very tender.
⏱️ 1 hour 30 minutes - 4
Add the rinsed rice and cook for about 10 minutes.
⏱️ 10 minutes - 5
Stir in the tklapi (or tomato paste/lemon juice mixture), ground walnuts, minced garlic, and red pepper flakes. Cook for another 5-7 minutes until the rice is fully cooked and the soup has thickened.
⏱️ 5-7 minutes - 6
Remove from heat. Stir in chopped cilantro and parsley. Let it rest for a few minutes before serving.
💡 Tip: Adjust seasoning and spice level as needed.
💡 Pro Tips
- ✓Tklapi can be found in specialty stores or online. If unavailable, the tomato paste and lemon juice combination is a good substitute.
- ✓Ensure the beef is very tender before adding the rice and other ingredients.
- ✓Kharcho is best served hot, garnished with extra fresh herbs.
🔄 Variations
- Some recipes add a small amount of pomegranate seeds for garnish.
- For a vegetarian version, omit the beef and use vegetable broth, adding more vegetables like carrots and celery.