Khoresh Bij Bij – Caspian Sea stew with poached eggs

خورش بیج بیج

Bij Bij is not only a fun name for a dish, it is also a staple for Caspian Sea folks. People from Iran’s Mazandaran Province call this dish “Vavishka” (clearly a name that originated in Russia), but in Tehran those who know of it call it Bij Bij. It is a comfort dish, made with ground meat, caramelized onions and spices, all cooked in a rich tomato sauce, and with eggs poached right in the middle. An all-round simple and flavorful dish that can be prepared in about an hour, with very little effort.

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Khoresh Fesenjoon – Chicken in pomegranate and walnut sauce

خورش فسنجون

This is fesenjoon, another national culinary treasure of Iran. There aren’t many dishes that give you as much pleasure and joy of eating as fesenjoon! It’s inherently a simple dish, showcasing a perfect blend of simple and yet flavorful ingredients that are abundant in Iran, making it a celebration of natural resources.

The dish starts with walnuts that are ground into a coarse powder and features lightly-browned chicken pieces that are patiently cooked to tenderness in a pomegranate sauce. Choosing the best quality ingredients will ensure you have the best fesenjoon on the block!

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Khoresh Bamieh – Okra and beef stew

خورش بامیه

Khoresh Bamieh comes originally from Khuzestan province in southern Iran, where it is traditionally prepared with a tamarind sauce. This variety, which is more common elsewhere in Iran, substitutes tomato sauce for the the less well known tamarind.

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Khoresh Gojeh Bademjan – Eggplant and tomato stew

خورش گوجه بادمجان

Eggplants, otherwise known fondly as the potatoes of Iran, have a special place in Persian cuisine. You will find them fried, baked, charred over open fire, or pickled. Their texture ranges from chewy, smooth, chunky, and soft to creamy. They are cooked into Kuku or preserved as a Torshi (pickled) or integrated as a supporting element into a Khoresh or – in this case – featured as the star of the show!

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Khoresh Ghormeh Sabzi -Beef and fresh herb stew

خورش قورمه سبزی

This is Ghormeh Sabzi, by many accounts Iran’s national dish!

Yes, there are Fesenjoon, Khoresht-e Bademjan and Zereshk Polo, and a myriad of other stews and rice dishes, not to mention a long list of Kebabs. But there is something so very special about Ghormeh Sabzi.

To learn about this dish is to learn some of the very specific nuances of Persian culture, tradition and cuisine.

This dish is an internal contradiction, much like Iran herself. The ancient Persian Empire vs. modern-day Iran; pre-revolution vs. post-revolution; traditional dishes vs. fast food.

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Nargesi – Spinach, parsley and mint sauté with poached eggs

نرگسی

A peasant food, at its core! And let’s face it, I’d eat like a peasant any day when the dish tastes this rich and yummy, and is yet very simple, quick and inexpensive!

Nargesi’s origin is back in the Caspian Sea region of Iran, where produce and vegetables are abundant. Spinach is a cherished and prized leafy green that is not only eaten raw in salads, but also cooked in various stews. It is a common belief in Iran that spinach adds flavor and more importantly a certain level of viscosity to stews.

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Khoresh Porteghal – Chicken and saffron stew with carrots and oranges

خورش پرتقال

This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.

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Khoresh Maast – Chicken in yogurt sauce with barberries

خورش ماست

This one is a maast-try!

I have had several appetizing and delicious Indian chicken dishes that either marinate or cook the chicken in a yogurt sauce. But until recently I hadn’t tried this traditional chicken dish with Persian techniques, ingredients, and spices.

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Khoresh Zereshk – Barberry and saffron lamb stew

خورش زرشک

What are these bright red, tart, sharp, tangy, mouth puckering berries? Well – they’re Iran’s very own barberries!

This stew showcases the prized barberries, which are sweetened with grape molasses and paired with lamb that is cooked in a seasoned tomato sauce until the meat falls off the bone. To make this more of a visual feast, it is then topped with lightly sauteed slivered almonds and pistachios and rose petals.

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Khoresh Nokhodchie – Chickpea and lamb meatballs in tomato-mint sauce

خورش نخودچی

I seem to spend a lot of time thinking about Isfahan these days. So I started searching online and paging through cookbooks for inspiration to see what intriguing and tasty dish I could come up with to share.

This is a simple Isfahani stew that once again has familiar elements such as lamb, chickpeas (in this case in the form of flour), tomatoes and spices, that are combined in a unique and surprising manner to create an extraordinary flavor profile and texture.

More about Isfahan:

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