SAEDNEWS: Chelo Gosht with Veal Shank, Tongue, Fillet and Tail elevates the classic Iranian rice-and-meat dish by simmering premium veal cuts in a fragrant saffron broth—offering a luxurious centerpiece for any festive table.
Origin and Traditional Use:
Contrary to popular belief, Chelo Gosht isn’t limited to lamb—veal lends its exquisite flavor to this hallmark Iranian entrée. The finest veal cuts for Chelo Gosht include shank, tongue, fillet, and tail. Having previously explored a turkey-based Chelo Gosht in the Kaleh cookbook, today we dive into preparing it with tender veal.
Ingredient | Quantity |
|---|---|
Veal (shank, tongue, fillet, tail) | 700 g |
Onions (chopped) | 2 medium |
Garlic cloves (sliced) | 3 |
Bay leaves | 2 |
Ground coriander seed | 1 tsp |
Cinnamon stick | 1 |
Turmeric | to taste |
Salt & black pepper | to taste |
Saffron infusion | 5 tbsp |
Oil | as needed |
Sauté the Aromatics & Veal:
Heat oil in a heavy pot over medium heat. Add the chopped onions and sauté until softened. Stir in the veal pieces and brown evenly until the color changes.
Season & Simmer:
Add the garlic, bay leaves, ground coriander, cinnamon stick, turmeric, salt, and black pepper. Sauté briefly to release their aromas. Pour in enough water to cover the meat. Bring to a gentle boil, then reduce heat and simmer, covered, for 1½–2 hours, or until the veal is tender and pulls easily from the bone.
Prepare the Rice (Chelo):
While the veal simmers, cook your rice—either soaked and steamed (chelow) or drained and boiled—according to your preference. For extra fragrance, stir in a handful of dill during steaming.
Finish & Serve:
Once the meat is tender, stir in the saffron infusion and allow it to infuse for several minutes. Discard the bay leaves and cinnamon stick. Plate the fluffy chelo alongside the veal and its aromatic broth.
Best Veal Cuts: Tail (domb) yields the richest gelatinous texture, but shank, tongue, and fillet all work beautifully. Younger veal cooks faster—be mindful to adjust simmering time.
Marinating Option: For deeper flavor, marinate the veal overnight in chopped onions, spices, and saffron before cooking.
Vegetable Variations: Add carrots, potatoes, or tomatoes to the simmer for added color and nutrition.
Tomato Paste vs. Saffron: Traditional Chelo Gosht often uses tomato paste for a reddish hue; if you prefer a golden saffron color, skip the paste and rely on saffron alone.
Pressure Cooker Shortcut: To save time, cook the veal in a pressure cooker for about 45–60 minutes instead of simmering on the stovetop.
Flavor Comparison: Veal offers a milder, firmer texture compared to lamb; choose based on your desired taste and mouthfeel.
