Original name: Ghormeh Gosht

Origin: Afghanistan

2 big onions diced 1 cm
700 gr tomato puree
1 kg beef meat cut in cubes of 2-3 cm
400 ml corn oil (200 for the stew + 200 for the rice)
½ teaspoon of chili powder
1 kg basmati rice, washed
1 tablespoon of turmeric powder
2 tablespoons of raisins
2 tablespoons of salt (for the rice)
1 tablespoon of salt (for the stew)


Heat the oil in a pot on medium-high heat until the oil gets very hot. Add the meat and stir continuously for 5 minutes. Then add the onion and stir occasionally for another 5 minutes until the onion gets transparent. Add the chili powder, stir and cook for another 5 minutes. Finally add the tomato puree and the salt. Cook it for about 30-45 minutes at medium heat. Taste it and adjust salt if needed.

While the stew is getting cooked, start preparing the rice: add 2 liters of water in a big pot and put it on high heat. When it starts boiling add the salt and the rice and cook it at medium heat for about 20-25 minutes. When the rice is cooked, drain the remainig water, add the 200 ml fried oil to the rice and mix all. Take one forth of the rice and mix it with turmeric powder and raisins. Place the plain rice on a big plate and decorate with the yellow colored turmeric rice on top.

Serve the stew together with the rice.