Beet, Lamb + Mung Bean Braise

Khoresh-e Choghondar


Preparation info

  • Serves:

    4 to 6

    • Difficulty


    • Ready in

      3 hr 30

Appears in

Cooking in Iran: Regional Recipes and Kitchen Secrets

Cooking in Iran

By Najmieh Batmanglij

Published 2020

  • About

This khoresh is popular both in southern and northern Iran. In the north, they use pomegranate molasses as a souring agent, whereas in the south they use tamarind paste.


mung beans

  • ½ cup/100 g mung beans, soaked for 30 minutes, drained and rinsed


  1. For the lamb: Heat the oil in a medium-sized enameled cast-iron pot over medium heat, and sauté the onions for 10 to 15 minutes until lightly golden. Add the lamb and sauté for 10 minutes. Add the salt and spices and sauté for 5 to 10 minutes, until golden brown and all the juices have been absorbed.
  2. Pour in 3½ cups/840