What I love most about this stew is that it showcases the simpler side of Persian cuisine. Many of our khoresh (stews) use multiple ingredients and take quite a while to cook, but khoresh aloo esfenaj has a shorter ingredient list and is easy to prepare as a weeknight meal. The most unique ingredient in…
Category: Khoresh
Khoresh Fesenjoon – Chicken in pomegranate and walnut sauce
This is khoresh fesenjoon, another national culinary treasure of Iran. There are few dishes that bring as much pleasure and joy as fesenjoon. It is inherently simple, showcasing a perfect balance of straightforward yet deeply flavorful ingredients that are abundant in Iran, making it a true celebration of the country’s natural resources. The dish begins…
Khoresh Bamieh – Okra and beef stew
Khoresh Bamieh comes from the Khuzestan province in southern Iran, where it is traditionally made with tangy tamarind sauce. In other parts of Iran, however, tomato sauce is often used as a more common substitute. Okra, or bamieh in Persian, has a reputation for dividing opinions. Its flavor is often compared to eggplant, and it…
Khoresh Ghormeh Sabzi -Beef and fresh herb stew
This is Ghormeh Sabzi, often celebrated as Iran’s national dish. There are so many beloved Persian dishes like Fesenjoon, Khoresh Bademjan, Zereshk Polo, and endless varieties of kebabs. Still, Ghormeh Sabzi feels truly one of a kind. It’s a comforting stew of tender beef and fresh herbs, with the bright, tangy kick of dried limes…
Khoresh Nokhodchie – Chickpea and lamb meatballs in tomato-mint sauce
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. I am pleased to introduce you to Khoresh Nokhodchi! This is a simple Isfahani stew that features…
Khoresh Bademjan – Eggplant stew with chicken
Khoresh Bademjan, eggplant stew with chicken is a well-known, popular, and respected dish that is frequently and proudly served on Persian tables. Eggplant, often referred to as the “potato of Iran,” is used in a variety of stews, kuku (egg-based dishes), and layered rice dishes. The unique and special ingredient in this eggplant stew is…
Khoresh Kalleh Gonjishkie – Petite meatballs in tangy tomato sauce with roasted potatoes
This dish takes me way back to my childhood growing up in Tehran. I remember loving this dish for Its flavor and simplicity clearly appealed to my teenage palate. A simple meatball dish with fried potatoes over steamed rice—how can you go wrong with that? As I prepared this dish, I found myself struggling to…
Khoresh Gheymeh – Beef and yellow split pea stew with roasted potatoes
Khoresh Gheymeh is a well-recognized and popular dish among Iranians: a comforting meat-and-potato stew that embodies all the familiar flavors of Persian cuisine. The stew is often flavored with a Persian spice mixture called advieh, which contains warming spices such as cinnamon and cardamom, earthy cumin and coriander, and a gentle hint of ground rose…
Khoresh Karafs – Celery and beef stew with fresh herbs
Khoresh Karafs, a popular celery and beef stew in Persian cuisine, is remarkably flavorful with very few ingredients. Celery is sautéed on its own to enhance its flavor, then combined with herbs, beef, and Limu Omani, which brings magic to this dish! Celery, oh celery! Let’s face it: celery probably isn’t the kind of vegetable…