This stew is a great representation of a dish in a culture that loves its fruits with their tart and sweet flavors! The chicken is cooked slowly with Persian spices (advieh), layered with carrots and saffron, and finished off with fresh orange segments before serving.
Khoresh Gheymeh ba Beh – Lamb stew in tomato saffron sauce with caramelized quince
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.
Khoresh Kal-leh 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, which clearly appealed to my teenage palate. A simple meatball dish with fried potatoes over steamed rice – how can you go wrong with that?
Khoresh Gheymeh – Beef and yellow split pea stew with roasted potatoes
Khoresh Gheymeh is a well-recognized and popular dish to Iranians: a comforting meat-and-potato stew that has all the familiar flavors of Persian cuisine. The stew is flavored with the Persian spice mixture called Advieh, containing warming spices such as cinnamon and cardamom, earthy cumin and coriander, and a gentle kiss of ground rose petals. But…
Khoresh Karafs – Celery and beef stew with fresh herbs
Khoresh Karafs, a popular stew in Persian cuisine is remarkably flavorful with very few ingredients. Celery is sauteed 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 that makes you…
Khoresh Morgh-e Torsh – Chicken in walnut and herbs sauce
Morgh-e Torsh has the power to transport you to the shores of the Caspian Sea! When visiting my mother this weekend, we spent a good few hours in the kitchen talking about the dishes we used to eat that were specific to the Caspian Sea region and this was the first dish we prepared.
Aash-e Jow – Barley, herbs and spinach stew with whey and mint sauce
Aash has always been front and center in Persian cuisine. This is a Persian term used to describe a thick style of soup that often combines a variety of beans, grains, sometimes noodles, herbs, spices, and meat. Aash-e Jow is a hearty Persian barley stew prepared by slowly cooking beans and grains with an abundance…
Khoresh Pesteh Kermani – Chicken and pistachio stew with fresh dill
This tasty stew is from the city of Kerman in the southeastern region of Iran, showcasing the use of pistachios in a unique way.