We are preparing a georgian dish. Recipe for kharcho with walnuts

Huma Qurashi By Huma Qurashi

If you ask me what dishes I associate autumn with, it would definitely be pies and kharcho. The latter, because it comforts and satisfies very well. Kharcho is a Georgian dish traditionally prepared with beef, rice, walnuts, a mix of spices and tklapi. The latter is a concentrated plum puree that can easily be substituted with fresh cherry plum, tomatoes, lemon juice or pomegranate.

Before starting with the step by step recipe, I will share some tips that will help you prepare the most delicious kharcho.

How to cook delicious kharcho

Meat. For kharcho, you can choose any part of beef; I preferred ribs. You can also experiment using pork or chicken. It all depends on your flavor preferences. By the way, I like to bake meat and then cook it. You can even fry or roast it. In these cases, the broth will be tastier.

Vegetables. For the kharcho, I used onions and garlic. The vegetables are baked together with the meat, cut in half but not peeled. By the way, I like to bake vegetables before boiling them, all because the flavor is more intense. Try it too.

Rice. Round grain rice is usually used to prepare kharcho, but this is not a rule, so you can experiment, for example, using brown or wild rice. By the way, I have tips on how to cook rice correctly.

Spices. For my recipe, I chose suneli hops, oregano, red pepper, bay leaf and cumin. But you can add cilantro, smoked paprika, and ground sun-dried tomatoes to this list.

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INGREDIENTS

  • 400 g beef ribs
  • 2 onions
  • 1.5 heads of garlic
  • 3 liters of water
  • 3-4 tablespoons of sunflower oil
  • 300 g minced beef
  • 100 g rice
  • 2-3 tablespoons of tomato paste
  • ½ teaspoon khmeli-suneli
  • 1 teaspoon oregano
  • ½ chili pepper
  • 1-2 bay leaves
  • ½ teaspoon cumin
  • 50 g walnuts
  • 2-3 tablespoons of tkemali (optional)
  • 7-8 sprigs of cilantro for serving (optional)
  • Salt and pepper to taste

We are preparing a georgian dish. Recipe for kharcho with walnuts: step-by-step recipe

Take 400 g of beef ribs, wash well and dry with a paper towel. Place ribs, one onion and one garlic on a parchment-lined baking sheet. Cut the vegetables in half.

georgian dish

Bake in the oven at 220 degrees for 15-20 minutes. If you want a more onion-rich broth, use 2 onions.

onion-rich

Then put the ribs and onions with garlic into a saucepan and add 3 liters of water. Simmer the rich broth over medium heat for 60 to 90 minutes until the ribs are cooked through.

garlic

Cut the second onion into medium cubes. Simmer in a frying pan with 3-4 tbsp. l. sunflower oil until transparent for 1-2 minutes.

frying pan

Then add 300 g of minced beef to the frying pan and fry it while stirring constantly.

beef

Move on to the rice. Take 100 g, rinse several times under running water and add to the frying pan with the onions and minced meat.

rice

Enter 2-3 tbsp. l. tomato paste and ½ chili pepper, sliced.

chili pepper

Add 2-3 ladles of hot rib stock to the pan. Simmer the resulting dressing under the lid for 5-7 minutes over low heat.

hot rib

It’s time for spices – add 1 tsp. oregano, ½ tsp. khmeli-suneli, ½ tsp. cumin and 2-3 tbsp. l. tkemali Add salt to taste. You can introduce spices at this stage or at the end, this will not affect the taste.

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Strain the broth from the ribs with onions and garlic. Remove the onions and garlic, they will no longer be useful to us.

Return the strained broth to the pan and return to a boil over high heat. Transfer the dressing to the pan and reduce the heat to low. Simmer for 15-20 minutes.

Remove the meat from the ribs and cut it into small pieces of 3-4 cm. Add the meat to the soup.

Take 50 g of walnuts, chop finely and add to the pan. Also add 1-2 bay leaves.

Take ½ head of garlic, peel and finely chop. Add garlic to the soup. After 10-15 minutes, remove the soup from the heat and let it brew for 20-30 minutes so that it is saturated with aromas. When serving, sprinkle the soup with 7-8 sprigs of finely chopped cilantro, if you are as ardent a fan of this divine aroma as I am.

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Hi! I'm Huma Qurashi, an international educator and food writer, excited about bringing you traditional Pakistani recipes from across the country.
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