While everything about this dish appears striking and eye-catching, it is a relatively easy and simple Persian stew. This Khoresh is consumed primarily in the summer season when fresh peaches are abundant in Iran.
The chicken first simmers slowly in a saffron broth, along with a squeeze of fresh lime juice and a touch of sweetness. Then, fresh but not overly ripe peaches are lightly caramelized with a touch of oil and placed on top of the chicken for the last few minutes of cooking. Each cook choreographs the dance of sour and sweet flavors to suit their family’s taste preferences.
While the peaches are the focal point of this stew, a fair amount of good quality saffron makes this dish shine and come to life!
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 turmeric and tomato sauce which by itself is often called Gheymeh. Gheymeh is not only served alongside fried or roasted potatoes, but is also used as a decorative topping on various dishes such as Aash.
Albaloo Polo has it all: sweet, sour, salt, carbohydrates, protein, soft, crispy, and bright uplifting colors – all packed into one surprisingly humble dish. It is a delicious and flavorful meal and a true gastronomic experience that satisfies all the different taste buds in your palate. Albaloo is the Farsi word for Morello cherries, which with their distinctive dark red skins and intense flavor are highly prized in Persian culture and cuisine.
So much of this dish is familiar and comforting, not just to Iranians but also in many cultures around the world. This definitely makes it to most Persians’ top 10 list of favorite rice dishes, albeit under different regional names and slightly different cooking methods.
This is Zereshk Polo, a distinguished Persian dish.
The popular Zereshk Polo features many of the elements of Persian cooking. Barberries, which are quite tart and bright in color, are layered within the fluffy Basmati rice and served with succulent chicken, or if you prefer with lamb or beef .
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.
Quince is an ancient fruit that finds its origin in the Mediterranean and Middle East region, which offers the perfect climate for the tree to flourish. Quince is quite tart, dense and aromatic, and is typically not eaten raw; it is rather cooked in stews or baked in desserts or jams.
Rice is at the front and center of the Persian table, and there are quite a few techniques for preparing it, from simple steamed rice to more complex rice dishes in which various ingredients are layered into the rice to create a one-pot meal.