Ostri with Rye and Spelt: Georgian Spiced Beef Stew

Rinse the rye berries and spelt berries under cold water. Place them in a bowl, cover with plenty of cold water, and soak for at least 2 hours or overnight. This softens the grains and cuts down on cooking time.

Pat the beef cubes dry with paper towels and season with salt. Heat the sunflower oil in a large Dutch oven over medium-high heat. Working in batches, sear the beef until deeply browned on all sides, about 3–4 minutes per batch. Transfer the beef to a plate.

Reduce the heat to medium. Add the chopped onions to the pot and cook, stirring and scraping up the browned bits, until soft and golden, about 5–6 minutes. Add the garlic and cook for 30 seconds until fragrant.

Stir in the tomato paste, khmeli suneli, ground coriander, black pepper, and sweet paprika. Cook for 1 minute, stirring constantly, to toast the spices and deepen their flavor.

Return the beef and any juices to the pot. Add the soaked and drained rye and spelt berries, the bay leaf, and the beef broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 60–70 minutes, until the beef is tender and the grains are cooked through but still slightly chewy.

Remove the bay leaf. Taste and adjust salt and pepper. If the stew looks too thick, stir in a splash more broth. If it's too thin, simmer uncovered for 5–10 minutes to reduce.

Ladle the ostri into bowls. Top each portion generously with fresh cilantro and a generous spoonful of matsoni. Serve hot.