Beef stew with onion and tomato (Kharcho) from Taste of Persia: A Cook's Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan (page 199) by Naomi Duguid

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cheese-filled quick breads (Emereti khachapuri); Four-cheese khachapuri; Mushroom, tarragon, and scallion khachapuri; Yeasted khachapuri; Boomerang breads (Dedas puri)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 20, 2023

    I didn’t follow this recipe faithfully, I made it up to the point of adding the walnut paste, found the spices underwhelming, and added red ajika instead since I had already used 1/2 pound of walnuts on that. We all liked it but did not love it, and since we rarely eat beef stew, I’d select other recipes over this one.

  • mcvl on October 07, 2020

    I have several recipes for kharcho on my bookshelf; I mostly followed this one, but with the addition of fresh sour plums from Jane Grigson's Fruit Book. Good, but I would like the liquid thickened.

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