Classic Kharcho
8 servings
180 minutes
There are dozens of different kharcho recipes in Georgia: some cook it with nuts, some without, fresh tkemali is added for flavor or as a sauce, sometimes pomegranate juice or mulberry vinegar. The thickness can also vary. The only thing that remains unchanged: real kharcho cannot have potatoes, beans, or vermicelli. Only rice, which slightly cools the temperament of hot Georgian spices and balances the bright combination of meat, tomatoes and tkemali.
1
Prepare all the ingredients.
2
Pour water over the beef and boil for about 2 hours on medium heat, skimming off the foam.
- Beef brisket: 1 kg
- Water: 3.5 l
3
Chop the onion and greens finely.
- Onion: 4 heads
- Dill: 30 g
- Parsley: 30 g
- Cilantro: 30 g
4
Crush or chop the nuts in a blender, not to powder, but so that pieces are felt.
- Walnuts: 100 g
5
Remove the cooked meat from the broth with a slotted spoon and strain the broth.
6
Cut the meat into small pieces.
7
Bring the broth to a boil, reduce the heat, add well-washed rice, and return the meat to the pot.
- Rice: 120 g
8
After 10 minutes, add finely chopped onion, half of the greens, bay leaf, and a hot pepper pod. Bring to a boil again and cook for another 5 minutes.
- Onion: 4 heads
- Dill: 30 g
- Parsley: 30 g
- Cilantro: 30 g
- Bay leaf: 2 pieces
- Chili pepper: 1 piece
9
Add tkhemali, walnuts, finely chopped garlic, khmeli-suneli, and salt. Cook for another 3 minutes.
- Tkemali sauce: 140 g
- Walnuts: 100 g
- Garlic: 5 clove
- Khmeli-suneli: 2 tablespoons
- Salt: to taste
10
Remove the kharcho from the stove, cover tightly with a lid (you can even wrap it in a blanket) and let it steep for at least 30 minutes. Sprinkle with the remaining herbs — and serve.
- Dill: 30 g
- Parsley: 30 g
- Cilantro: 30 g
