Velvety Georgian Beef & Walnut Kharcho
Experience the soul of Georgian cuisine with this rich, nutty beef stew. Infused with aromatic spices and a signature walnut base, this dish offers a unique creamy texture and deep flavor profile that makes it the perfect exciting meal for Week 42.
Ingredients
- Beef chuck or stewing beef, cubed600 g
- Walnuts, finely ground100 g
- Yellow onion, finely chopped1 stk
- Garlic cloves, minced3 stk
- Tomato paste2 tbsp
- Uncooked white rice0.5 cup
- Beef broth1 l
- Pomegranate molasses1 tbsp
- Khmeli-suneli spice mix (or coriander and fenugreek)1 tbsp
- Fresh cilantro, chopped1 bunch
- Red chili flakes0.5 tsp
Instructions
Heat oil in a large pot over medium-high heat. Brown the beef cubes in batches until golden on all sides, then remove and set aside.
In the same pot, sauté the onions until translucent. Stir in the garlic, tomato paste, and Khmeli-suneli spice mix, cooking for 2 minutes until fragrant.
Return the beef to the pot and add the beef broth and rice. Bring to a boil, then reduce heat to low, cover, and simmer for about 30 minutes or until the beef and rice are tender.
Stir in the finely ground walnuts and pomegranate molasses. The walnuts will create a beautiful, creamy texture and thicken the stew. Simmer for another 5-10 minutes.
Stir in the fresh cilantro and chili flakes. Taste and adjust seasoning with salt before serving hot in deep bowls.
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