Main Course
Georgian Chashushuli with Heart of Palm – Hearty Stew with a Fresh Twist
Original name: Chashushuli with Heart of Palm
About this dish
This vibrant Georgian stew traditionally relies on meat, but here I swap in heart of palm for an equally satisfying vegetarian version that’s still full of bold, herby flavors. In Georgia, chashushuli is a staple of the Kakheti region, often made with lamb or beef and simmered until intensely fragrant.
Using heart of palm keeps the tender, stringy texture we love while cutting down on cooking fast. My husband always gobbles it up – and yours will too!
Ingredients
UK and US measurements are both included for every recipe.
heart of palm
vegetable400 g
Imperial measurement: 14 oz
onion
vegetable1 large
garlic
vegetable4 cloves
celery
vegetable2 stalks
red bell pepper
vegetable1 large
tomatoes
vegetable3 large
sunflower oil
fat2 tablespoons
cilantro
herbsmall bunch
parsley
herbsmall bunch
yellow coriander
spice1 teaspoon
paprika
spice1 tablespoon
salt
seasoning½ teaspoon
black pepper
seasoning¼ teaspoon
Method
Sauté aromatics
PT5MHeat the sunflower oil in a heavy-bottomed pot over medium heat. Add the diced onion, garlic, and celery, and cook until softened and fragrant, about 5 minutes.
Add peppers and spices
PT2MStir in the sliced bell pepper, paprika, and dried coriander. Cook for 2 minutes to toast the spices.
Add tomatoes
PT10MPour in the grated tomatoes (or canned tomatoes). Stir well, bring to a simmer, and cook for 10 minutes, until the sauce thickens slightly.
Add heart of palm
PT8MAdd the heart of palm rounds. Gently fold into the sauce and let simmer for another 8 minutes, until everything is heated through.
Adjust seasoning and serve
PT2MSeason with salt and pepper to taste. Stir in most of the fresh cilantro and parsley, reserving some for garnish. Serve hot, sprinkled with the remaining herbs.
Equipment
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Nutrition facts
Tips
- To deepen the flavor, add a splash of dry white wine along with the tomatoes and let it evaporate before simmering.
- Heart of palm from young palms will be most tender and best for this stew.
- If you prefer a chunkier texture, use crushed tomatoes instead of grated.
- Serve with plenty of crusty bread to soak up the flavorful sauce.
Serving suggestions
- Serve this chashushuli over fluffy Georgian shoti bread or with a side of cucumber tomato salad. A dollop of unsweetened yogurt on the side works, too, for extra creaminess.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.