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small pot of marigold braised beef and walnut stew

georgian yakhni | marigold braised beef and walnut stew

  • Author: Brittney
  • Total Time: 2 hours 15 minutes
  • Yield: 4
    • Prep Time: 15 minutes
    • Cook Time: 2 hours
    • Cuisine: georgian


  • 2.5 pounds (1 kg) bone-in beef short ribs
  • 12 tablespoons vegetable oil
  • 4 cups (1 liter) water
  • 3 tablespoons (45 grams) unsalted butter, divided
  • 2 yellow onions, diced
  • 2.5 cups (250 grams) walnuts, chopped
  • 4 cloves garlic
  • 1 tablespoon dried marigold
  • ½ tablespoon ground coriander
  • ½1 teaspoon cayenne (or other spicy ground chile)
  • kosher salt to taste


  1. Generously season the beef short ribs with salt.
  2. Heat the vegetable oil in a large pot over medium-high heat. Working in batches, sear the meat until browned on all sides.
  3. Return all beef short ribs to the pot, add water to cover (approximately 4 cups or 1 liter) and bring the mixture to a boil. Skim any foam off the top of the broth and discard. Reduce heat to low, cover and cook for 1.5-2 hours or until the meat is very tender.
  4. Add the walnuts, garlic, marigold, coriander and cayenne to a food processor. Pulse until the walnuts are finely ground and almost paste-like in consistency. Set aside.
  5. When the beef short ribs are tender, remove from the pot and set aside. Pour the cooking liquid into a heatsafe bowl and reserve for the last step.
  6. Melt 2 tablespoons (30 g) of butter in the pot over medium-low heat. Add the diced onion and cook for 10 minutes or until lightly golden.
  7. Add the remaining tablespoon (15 g) of butter and the walnut mixture. Cook 3 minutes, stirring continuously.
  8. Return the beef short ribs to the pot and add enough of the cooking liquid to form a thick gravy (approximately 1.5 cups or 350 ml). Season with salt to taste (approximately 1-2 teaspoons).

Keywords: yakhni, iakhni, georgian, georgian stew, georgian food, walnut stew