Autumn has finally arrived, so it’s quince season once again, and I have been busy making Persian quince stew, jam, and Membrillo! Every year I look forward to the arrival of Fall and its seasonal produce, ranging from a fantastic variety of squashes, including the sweet and tender butternut squash, to fruits like persimmons, pomegranates,…
Category: Khoresh
Khoresh Gol Kalam – Beef and cauliflower stew
Long before the humble cauliflower became a trendy superfood, Iranians were cooking it into stews (Khoresh), egg-based dishes (Kuku), and even pickles (Torshi). Like many Iranian stews, this is an especially simple dish with only a few ingredients. Nevertheless, there are certain culinary techniques that bring out a spectacularly deep range of flavors. First, it’s…
Torsh Tareh – Tangy fresh herb stew with poached eggs
I seem to be on a roll of doing back-to-back northern Iranian dishes! All over Iran, many stews feature fresh herbs in the place of other vegetables to accompany either animal or plant-based proteins. While each stew has its own unique combinations and ratios, they all have one thing in common: Iranians’ celebration and love…
Anar Bij – Meatballs in pomegranate and herb sauce
Anar Bij is a hearty and flavor-packed dish from Gilan province in the Caspian Sea region of Iran. Delicate meatballs are gently cooked in a creamy walnut sauce that is then flavored with fresh herbs and pomegranate molasses. Tart flavors, aromatics, and a hint of sweetness combine to make this dish another poster child of…
Mella Ghormeh – Eggplant with herbs and poached eggs
Mella Ghormeh is a signature dish from the Caspian Sea region of Iran that celebrates the region’s abundance of local produce while bringing a depth of flavor into a simple dish. In many regions of Iran, there is a heavy reliance on a medley of spices. However, many Northern Iranian dishes rely on simpler fresh,…
Tas Kabob – Meat and vegetable stew
Tas Kabob is the ultimate one-pot comfort food. This dish is as effortless as layering all the ingredients in a pot, covering it, and cooking it until the vegetables have softened and the flavors come together. There are many traditions behind this dish. Once upon a time, this was truly a celebration of the Fall,…
Ghalieh Mahi – Fish in a tamarind and herb sauce
The cuisine of Southern and South-Western Iran is known for its rich, bold flavors and the creative use of tamarind, dates, regional spices and of course, seafood from the Persian Gulf! This stew is a great representation of the region’s dishes: slightly spicier, and with a different flavor profile.
Khoresh Kadu Halvaee – Butternut squash and golden plum stew
For me, there is something so special about this dish as it marks the beginning of Autumn by celebrating the season’s bounty. Every year I find myself eagerly looking forward to the arrival of Fall and its seasonal produce: from an amazing variety of squashes including the sweet and tender butternut squash, to fruit like…
Hali Ghuroo – Sour plum stew with poached eggs
With the arrival of spring, Iranians hit their local markets and eagerly look forward to finding unripe sour plums (Gojeh Sabz), unripe almonds (Chaghaleh Badom), and unripe sour grapes (Ghooreh). I find Iranians’ love of sour and unripe fruits to be incredibly unique and endearing. Gojeh Sabz, Persian green unripe plums, are a seasonal delicacy…
Khoresh Rivas – Beef and herb stew with rhubarb
Khoresh Rivas is yet another Persian stew that celebrates the abundance of fresh herbs and Iranians’ never ending love affair with sour flavors. In the rest of the world rhubarb’s sourness is almost always moderated with sugar or strawberries, but Iranians use rhubarb in savory dishes precisely because of its sour flavor.