Tag: Stew
Khoresh Beh – Beef and yellow split pea stew with quince
Autumn has finally arrived, which means it’s quince season once again! I’ve been busy making Persian quince stew, jam, and membrillo. Every year, I look forward to fall and its seasonal produce, from a fantastic variety of squashes—especially sweet, tender butternut squash—to fruits like persimmons, pomegranates, and quince. Quince is an ancient fruit originating in…
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). This is Khoresh Gol Kalam, a beef and cauliflower stew. Like many Iranian stews, this dish is especially simple, with only a few ingredients. Nevertheless, certain culinary techniques bring out a spectacularly…
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 soften and the flavors meld together. There are many traditions behind this dish. Once upon a time, it was truly a celebration of fall, when root…
Khoresh Kadu Halvaee – Butternut squash and golden plum stew
For me, there is something so special about this Khoresh Kadu Halvaee 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…
Khoresh Aloo Esfenaj – Spinach and golden plum stew with lamb
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…
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…