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Persian Braised Beef and Caramelized Cauliflower Stew (Khoresh Gol Kalam)

Khoresh Gol Kalam is a lesser-known Persian gem that features succulent chunks of beef and golden cauliflower florets gently simmered in a richly aromatic tomato-based broth. Infused with turmeric, cinnamon, lemon juice, and a delicate touch of saffron, this stew balances warm spice, tangy brightness, and savory depth. Its slow-cooked nature allows each ingredient to meld harmoniously, yielding a dish that is hearty, refined, and redolent of Persian culinary tradition. Traditionally served with fluffy steamed basmati rice (chelow) and sabzi khordan (a platter of fresh herbs), it makes for a nourishing and elegant centerpiece for weeknight dinners or celebratory family gatherings.

Dinner | Persian | Dairy-Free | Egg-Free | Gluten-Free | Keto | Low Carb | Nut-Free | Shellfish-Free | Beef Stew | Frying Pan | Pot | Beef | Cauliflower | Onion | Tomato Paste | Sautéing | Simmering | Family Gathering | Weeknight | Under 2 Hours
Time to complete

Prep

20min

Cook

1h 30min

Wait

5min

Total

1h 55min

Ingredients (4–5 servings)

Ingredients

  • 1 medium onion, diced
  • 1 teaspoon ground turmeric
  • 450 g (1 lb) beef chuck or round, cut into 1.25 cm (½-inch) cubes
  • 2 tablespoons (30 g) tomato paste
  • 480 mL (2 cups) water, more as needed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 medium cauliflower, broken into small florets
  • 2 tablespoons (30 mL) freshly squeezed lemon juice, or to taste
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground saffron, dissolved in 2 tablespoons (30 mL) hot water

Neutral Oil

  • 4 tablespoons (60 mL) neutral oil, divided
Nutrition Information (per 100g)
  • Calories: 160
  • Fat: 9
  • Protein: 13
  • Carbohydrates: 7
  • Fiber: 2
Directions

Sautéing the Aromatics and Beef

  • 1. Heat 2 tablespoons (30 mL) of the oil in a large pot over medium heat. Add the diced onion and cook for 8–10 minutes, stirring occasionally, until golden and translucent.
  • 2. Stir in the ground turmeric and cook for another 2 minutes to bloom the spices.
  • 3. Add the beef cubes, increase heat to medium-high, and sauté for 4–5 minutes until browned on all sides.

Building the Base

  • 4. Add tomato paste and stir well to coat the beef and onion. Cook for 2 minutes to deepen the flavor.
  • 5. Pour in the water, then season with salt and pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 60–75 minutes, or until the beef is fork-tender.

Preparing the Cauliflower

  • 6. While the beef simmers, heat the remaining 2 tablespoons (30 mL) of oil in a large skillet over medium heat. Add the cauliflower florets and sauté for 10–12 minutes, turning occasionally, until lightly browned and tender. Remove from heat and set aside.

Final Simmer and Finishing Touches

  • 7. After 60 minutes of beef simmering, add the sautéed cauliflower to the stew along with the lemon juice, cinnamon, and saffron water. Gently stir to incorporate.
  • 8. Cover and simmer for an additional 15 minutes, adjusting liquid as needed for a thick consistency.
  • 9. Taste and adjust seasoning. Let rest 5 minutes off heat before serving.
Cookix's Secrets

Flavor Development

  • Allow the tomato paste to cook thoroughly to reduce acidity and build umami.

Flavor Enhancer

  • Add a pinch of dried rose petals or a few drops of rosewater at the end for an authentically Persian floral note.

Healthier Variation

  • Use lean beef and reduce oil to 2 tablespoons total for a lighter version.

Ingredient Prep

  • For even cooking, ensure beef is cut uniformly into 1.25 cm (½-inch) cubes.

Protein Options

  • Lamb shoulder can be used in place of beef for a richer flavor.

Seasonal Twist

  • Use Romanesco or broccoli as a substitute for cauliflower when in season.

Serving Suggestions

  • Serve with Persian chelow (steamed basmati rice) and fresh herbs such as tarragon, mint, or parsley.

Vegetarian Version

  • Replace beef with hearty mushrooms or chickpeas for a vegetarian-friendly alternative.