Khoresh (stew)


As you have now realized, preparing most Persian foods is very time-consuming.   This is especially true for dishes which use a lot and varieties of  fresh from-the-market herbs.

Khoresh (Persian: خورش) is a generic term for stew dishes in Persian cuisine. The word is a substantive of the verb khordan (Persian: خوردن‎‎) “to eat” and literally means “meal”. The word is often misspelt Khoresht (Persian: خورشت‎‎) in writing, which is attributable to linguistic hypercorrection. An alternative, although rare spelling, is Khorisht.

It generally refers to different stews in the Persian cuisine, and is typically served beside polo (rice). In Persian cuisines there are many different Khoresh with many unique ingredients. Vegetarian Koreshs are common. Iranian stews use liberal amounts of  saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresا Ghorme Sabzi and Khoresh Fesenjaan. These stews also feature in Mesopotamian cuisine.





Ghormeh Sabzi is also spelled as Qormeh Sabzi (Persian: قورمه‌ سبزی‎‎) (Azerbaijani: Sabzi Qovurma) is an Iranian herb stew . It is a very popular dish in Iran  and neighboring Azerbaijan and is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

Ghormeh (from Azeri Turkish Qavurma) means stewed and Sabzi is Persian word for herbs. The main ingredients are a mixture of sauteed herbs, consisting mainly of parsley, leeks or green onions, coriander, seasoned with the key spice of “shanbalileh” (dried fenugreek) leaves. The herb mixture has many variations; any dark bitter green can be used (kale, mustard greens, turnip greens, etc., all work, although none are part of the original recipe).

This mixture is cooked with kidney beans or black-eyed peas, yellow or red onions, black lime (pierced dried limu-Omani, Persian lime), and turmeric-seasoned lamb or beef.The dish is then served with polo(Persian rice) or over tahdig.

Ghormeh Sabzi   is  always  served with Persian rice/polo,   -and-  should be eaten with spoon held in right hand and fork in the left, for the fork to push bite-full of food into the spoon.  (If left-handed, the reverse).





Khoresh-e-Gheimeh, Qeymeh (Persian: قیمه‎‎) is a Persian and Mesopotamain stew (khoresh) consisting of meat, tomatoes, split peas, onion and dried lime. This stew is garnished with aubergine  and/or French fries and usually served with rice.





Khoresh-e fesenjan (Persian: خورش فسنجان‎‎), or simply fesenjan (Persian: فسنجان‎‎), is a Iranian stew(khoresh) flavored with pomegranate syrup and ground walnuts (see bazha). It is traditionally made with poultry (duck or chicken), but also variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are not unusual. Depending on the cooking method, it can have sweet or sour taste. It is served with Persian white or yellow rice (polo or chelo)