Goosht (Braised Beef)

Prep time: 10 min
Cook time: 1 hour 30 min
Ready in: 1 hour 35 min
Yields: 6 servings


4 tablespoons oil
1 large onion peeled and chopped
4 cloves garlic peeled
3 pounds chuck roast cut into 1-inch cubes or lamb shanks
½ teaspoon salt
¼ teaspoon ground black pepper
1 teaspoon dried dill or 1 tablespoon fresh dill (optional)
2 cups water
1/8 teaspoon saffron (optional)


Heat oil in a deep pan over medium high heat. Add onions, fry for 2 to 3 minutes. Smash the garlic cloves with the back of a knife, add to the pan. Fry for 2 to 3 minutes or until aromatic. Add beef, increase heat to high. Cook for 5 minutes or until juices are gone. Add salt, pepper and dill. Fry for 2 to 3 minutes to develop flavors. Add water, bring to boil. Skim off any foam that rises to the surface with a slotted spoon.

Lower heat to medium low, cook for 1 hour. Add saffron and cook for another 30 minutes or until meat is fork tender. Taste and adjust seasonings. Serve with Baghali Polo.

This dish can also be served with:

Sabzi Polo (substitute dill with the herbs used in sabzi polo)
Black Eyed Pea Polo (omit garlic)