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+ servings

Khoresh Saak

Omid Roustaei, The Caspian Chef
Caspian Sea tangy lemony herb sauce with carrots and fried eggs
5 from 10 votes
Prep Time 20 mins
Cook Time 1 hr
resting time 5 mins
Total Time 1 hr 20 mins
Course Main Course, Side Dish
Cuisine Iranian, Persian
Servings 4 people


  • 3 bunches parsley, finely chopped
  • 3 bunches cilantro, finely chopped
  • 1 bunch mint, finely chopped
  • 2 bunces spinach, finely chopped
  • 2 bunches green onions, finely chopped
  • 6 tablespoons olive oil, divided
  • 1 large onion diced
  • 1 teaspoon turmeric, ground
  • 2 cups hot water
  • 5 medium sized carrots, cut into 1/4 inch slices
  • 1-2 teaspoon salt
  • 1 teaspoon black pepper, ground
  • 3/4 cup fresh lemon juice, adjust as necessary


  • Wash and remove the thicker ends of the parsley, cilantro, and mint stems and layout on a towel, and pat dry.
  • Gradually add the herbs,  green onions, spinach, and pulse until you have a  fine chop in a food processor. Remove the herbs and set aside.  
  • In a large pot, add 2 tablespoons of olive oil over medium heat and saute the onion for 10 minutes until the onions are golden brown.
  • Add turmeric and saute for 2 minutes. Remove from the pan and set aside.
  • Add the remaining 4 tablespoons of olive oil and all the finely chopped herbs to the pot. Over medium-high heat, while stirring constantly, saute the herbs for 15-20 minutes. The herbs will first have to get dried out before beginning to saute, so patience is a good virtue here!
  • Once the greens have been sauteed adequately and begin to lightly brown, pour in hot water and stir.  
  • Cover and bring to a gentle boil before reducing the heat to low and cook for 20 minutes.
  • Add the sliced carrots, salt, pepper, lemon juice and mix well. Cover and cook for an additional 30 minutes. 
  • Taste and adjust the seasoning. 
  • Serve with fried eggs and steamed basmati rice.
Keyword chicken, herbs, lemon, stew, vegetarian, whole30
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