Khazani Khorovats
Ղազանի խորոված·(ghah-zah-nee kho-ro-vahts)
The Suburban Kebab (Quick Weeknight Dinners)
Growing up, the smell of khorovats meant an all-day affair around an outdoor grill. But what happens on a rainy Tuesday in an Ohio suburb when you're craving those exact smoky, tart flavors? Enter Khazani Khorovats—literally "barbecue in a pot." By aggressively searing meat in a heavy Dutch oven and creating a quick, sticky glaze from onions and pomegranate juice, you get the depth of traditional khorovats without stepping foot outside. No skewers, no overnight marinades. Just pure, unadulterated homeland flavor that comes together in under forty-five minutes.
Before you start
Pat the meat cubes completely dry with paper towels.
Moisture is the enemy of a good sear. Season the dried meat evenly with the kosher salt and black pepper before you begin cooking.
Ingredients
- boneless beef sirloin or pork shoulder1 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- ghee2 tbsp
- yellow onions2 large
- dried basil1 tsp
- dried thyme1/2 tsp
- 100% pure pomegranate juice1 cup
- fresh pomegranate seeds1/2 cup
- fresh cilantro and flat-leaf parsley1/4 cup
- lavash1 large
Method
- 01
Heat the ghee in a large, heavy-bottomed Dutch oven over medium-high heat.
Once the fat is shimmering and nearly smoking, add the meat in a single, uncrowded layer. Do this in two batches if your pot isn't big enough.
- 02
Sear the meat undisturbed for 3 to 4 minutes until a deep, dark golden-brown crust forms.
Flip and sear the other sides. Once browned all over, use a slotted spoon to temporarily transfer the meat to a plate.
- 03
Reduce the heat to medium and add the sliced onions to the hot pot.
Use a wooden spoon to scrape up all the browned bits (the fond) from the bottom. Cook, stirring frequently, until the onions are deeply softened and beginning to turn golden, about 7 to 10 minutes.
- 04
Return the meat and any accumulated juices to the pot.
Sprinkle in the dried basil and thyme, then pour in the pomegranate juice. Bring the liquid to a rapid simmer.
- 05
Reduce the heat to medium-low, cover tightly, and braise for 15 to 20 minutes.
Cook until the meat is fork-tender. The natural acids in the pomegranate juice will rapidly break down the connective tissues.
- 06
Remove the lid and let the sauce bubble uncovered for 3 to 5 minutes.
If the sauce is still thin, increase the heat slightly so the liquid reduces into a thick, sticky glaze that coats the meat.
- 07
Transfer to a serving platter and scatter with fresh pomegranate seeds and chopped herbs.
Serve immediately, using pieces of fresh lavash to pinch the meat and scoop up the jammy, tart onions.
Notes
Avoid boiling your meat.
If your pan is crowded, the temperature drops and the meat begins to steam in its own juices, resulting in a gray, flavorless exterior. Sear in smaller batches to ensure a proper crust.
Adjust the acid if necessary.
If your pomegranate juice is exceptionally tart, a small pinch of sugar will balance it out. The two full onions are crucial, as their natural sugars caramelize to counteract the acidity.
From Cook Armenian in America.