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…

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.

Khoresh Seeb – Beef and yellow split pea stew with apples

Khoresh Seeb is a highly adaptable stew whose stars are the firm and tart apples (Seeb in Farsi) that are gently sauteed in butter or ghee and then placed on top of the stew as it finishes cooking. The base of this dish is made with beef and yellow split peas, patiently cooked in a…

Khoresh Aloo Esfenaj – Spinach and golden plum stew with lamb

What I love most about this stew is that it showcases the easier side of Persian cuisine. Many of our Khoresh (stews) use multiple ingredients and take a long while to cook, but Khoresh Aloo Esfenaj has a simpler ingredient list and is easy to prepare for a weeknight meal. The most unique item in…

Khoresh Bij Bij – Caspian Sea stew with poached eggs

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…

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…

Khoresh Bamieh – Okra and beef stew

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

Nargesi – Spinach, parsley and mint sauté with poached eggs

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…

Khoresh Maast – Chicken in yogurt sauce with barberries

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.