Khoresh ( fa, خورش) or Khoresht ( fa, خورشت, ckb, خۆرشت) is a generic

Iranian Iranian may refer to: * Iran, a sovereign state * Iranian peoples, the speakers of the Iranian languages. The term Iranic peoples is also used for this term to distinguish the pan ethnic term from Iranian, used for the people of Iran * Iranian lan ...

term for stew dishes in the

Iranian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...

Afghan cuisine Afghan cuisine ( ps, افغان پخلی, translit=Afghan Pakhlai, ) is influenced by Persian, Central Asian and Indian cuisines due to Afghanistan's close proximity and cultural ties. The cuisine is mainly based on Afghanistan's main crops, su ...

Tajik cuisine Tajik cuisine is a traditional cuisine of Tajikistan, and has much in common with Russian, Afghan, Iranian and Uzbek cuisines. ''Plov'' ( pilaf) ( tg, палав, uz, palov), also called ''osh'' ( tg, ош), is the national dish in Tajikistan, ...

and also Kurdish cuisine. The word is a substantive of the verb ''khordan'' ( fa, خوردن, ckb, خواردن) "to eat" and literally means "meal". It generally refers to different

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables a ...

s in the Iranian, Afghan and Kurdish cuisine, and is typically served beside

polo Polo is a ball game played on horseback, a traditional field sport and one of the world's oldest known team sports. The game is played by two opposing teams with the objective of scoring using a long-handled wooden mallet to hit a small ha ...

(rice). In Iranian cuisines there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma (botany), stigma and stigma (botany)#style, styles, called threads, are collected and dried for use mainly ...

to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are

gheimeh Gheimeh or Qeimeh ( fa, قیمه) is an Iranian stew (''khoresh'') consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and ...

ghormeh sabzi Ghormeh sabzi ( fa, قورمه‌ سبزی) or Khoresht sabzi ( fa, خورشت‌ سبزی), also spelled ''qormeh sabzi'', is an Iranian herb stew. It is considered the national dish of Iran. It is a very popular dish in Iran. History Ghormeh s ...

and fesenjan.

Varieties

*'' Khoresh bademjan'' (eggplant stew): including eggplants, optional boned leg of

lamb Lamb or The Lamb may refer to: * A young sheep * Lamb and mutton, the meat of sheep Arts and media Film, television, and theatre * ''The Lamb'' (1915 film), a silent film starring Douglas Fairbanks Sr. in his screen debut * ''The Lamb'' (1918 ...

or stewed beef,

onions An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus '' Allium''. The shallot is a botanical variety of the on ...

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

tomato paste Tomato paste is a thick paste made by cooking tomatoes for several hours to reduce the water content, straining out the seeds and skins, and cooking the liquid again to reduce the base to a thick, rich concentrate. It is used to impart an inten ...

and medium tomatoes * ''Khoresh bādemjān lapeh'' (aubergine and yellow split pea stew): same as previous with addition of yellow split peas and Advieh * '' Khoresh bāmieh'' (okra tomato stew): Stewing lamb or beef,

okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

, potatoes, onions, fresh lime juice and tomato paste * ''Khoresh bāmieh lapeh'' (okra and yellow split pea stew): same as previous with addition of yellow split peas and Advieh * '' Khoresh beh'' (quince stew): chunks of lamb are stewed with slices or cubes of tart

quince The quince (; ''Cydonia oblonga'') is the sole member of the genus ''Cydonia'' in the Malinae subtribe (which also contains apples and pears, among other fruits) of the Rosaceae family. It is a deciduous tree that bears hard, aromatic bright ...

, and yellow split peas; this dish is always served with rice. * '' Khoresh ālu'' (prune stew) * '' Khoresh ālu esfenaj'' (

prune A prune is a dried plum, most commonly from the European plum (''Prunus domestica''). Not all plum species or varieties can be dried into prunes. A prune is the firm-fleshed fruit (plum) of '' Prunus domestica'' varieties that have a high so ...

and

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

stew) *''Khoresht e khalal'' (almond beef stew): a local stew of the city of Kermanshah in west of Iran, its ingredients are onion, lamb, and mutton in very small sizes, saffron, and lots of almonds slices. Local oil (roghan kermanshahi) can also be used. * ''Khoresh fesenjān'' or ''fesenjun'' (pomegranate stew) including

duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form ...

or chicken, or beef meatballs, ground

walnuts A walnut is the edible seed of a drupe of any tree of the genus ''Juglans'' (family Juglandaceae), particularly the Persian or English walnut, ''Juglans regia''. Although culinarily considered a "nut" and used as such, it is not a true bot ...

, onions,

pomegranate molasses Pomegranate molasses, also known as Dibs Ar-rumman ( ar, دبس الرمان, rakkaz rimonim he, רכז רימונים, robb-e anâr fa, رب انار, "pomegranate syrup"), and nar ekshisi ( tr, nar ekşisi, "pomegranate sour"), is a Middle Eas ...

, sugar * ''Khoresh havij'' (

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', na ...

stew) * '' Khoresh kadu'' ( zucchini stew): pan-fried whole or long-cut sliced zucchini, stewed

, beef or chicken,

and whole or split pan-fried tomatoes * ''Khoresh qārch'' (

mushroom A mushroom or toadstool is the fleshy, spore-bearing fruiting body of a fungus, typically produced above ground, on soil, or on its food source. ''Toadstool'' generally denotes one poisonous to humans. The standard for the name "mushroom" is ...

stew)

* '' Khoresh gheimeh'' (split-pea lamb stew) including stewed lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes * '' Khoresh ghormeh sabzi'' (fresh herb and lamb stew) including red kidney or black-eyed beans, fresh

fenugreek Fenugreek (; ''Trigonella foenum-graecum'') is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients ...

, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes * '' Khoresh kangar'' * ''Khoresh karafs'' (celery beef stew) including lamb or beef,

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, ...

, onions, fresh lime juice, mint, and parsley * '' Khoresh lubia sabz'' (

green bean Green beans are young, unripe fruits of various cultivars of the common bean ('' Phaseolus vulgaris''), although immature or young pods of the runner bean ('' Phaseolus coccineus''), yardlong bean ( ''Vigna unguiculata'' subsp. ''sesquipedali ...

stew) * '' Khoresh rivās'' (

rhubarb Rhubarb is the fleshy, edible stalks ( petioles) of species and hybrids (culinary rhubarb) of '' Rheum'' in the family Polygonaceae, which are cooked and used for food. The whole plant – a herbaceous perennial growing from short, thick rhi ...

stew) * '' Khoresh vij vij'' (meat and veggies stew) Salt, pepper, advieh, and oil are also used in these dishes.

References

Iranian stews Persian words and phrases Kurdish cuisine Tajik cuisine Afghan cuisine {{iran-cuisine-stub

Varieties

See also

References