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| image = Making Khoresh karafs 1.jpg
| image = Making Khoresh karafs 1.jpg
| image_size = 250px
| image_size = 250px
| caption = Khoresh karafs
| caption = [[Khoresh karafs]] ([[Iran|Persian]] [[celery stew]])
| alternate_name = Khoresht
| alternate_name = Khoresht
| country = {{IRN}}
| country = {{IRN}}
| region =
| region = {{IRN}}
| national_cuisine = [[Iranian cuisine]]
| creator =
| creator = [[Demographics of Iran|Iraians]]
| course =
| course =
| type = [[Stew]]
| type = [[Stew]]
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'''Khoresh''' ({{lang-fa|خورش}}) or '''Khoresht''' ({{lang-fa|خورشت}}, {{lang-ckb|خۆرشت}}) is a generic [[Iranian languages|Iranian]] term for stew dishes in the [[Iranian cuisine]], [[Afghan cuisine]], [[Tajik cuisine]] and also [[Kurdish cuisine]]. The word is a substantive of the verb ''khordan'' ({{lang-fa|[[wikt:خوردن|خوردن]]}}, {{lang-ckb|خواردن}}) "to eat" and literally means "meal".
'''Khoresh''' ({{langx|fa|خورش}}) or '''Khoresht''' ({{langx|fa|خورشت}}) is an [[Iranian languages|Iranian]] term for stew dishes of the Persianate World in [[Iranian cuisine]], [[Afghan cuisine]], [[Tajik cuisine]] and also [[Kurdish cuisine]]. The word is a substantive of the verb ''khordan'' ({{langx|fa|[[wikt:خوردن|خوردن]]}}) "to eat" and literally means "meal".


It generally refers to different [[stew]]s in the Iranian, Afghan and Kurdish cuisine, and is typically served beside [[Pilaf|polo]] (rice). In Iranian cuisines there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of [[saffron]] to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are [[gheimeh]], [[ghormeh sabzi]] and [[fesenjan]].
It generally refers to different [[stew]]s [[pilaf]] (rice). In Iranian cuisines, there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of [[saffron]] to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are [[gheimeh]], [[ghormeh sabzi]] and [[fesenjan]].


==Varieties==
==Varieties==
[[File:Khoresh Bademjan.jpg|thumb|right|Khoresh-e lape bademjan]]
[[File:Khoresh Bademjan.jpg|thumb|right|Khoresh-e lape bademjan]]
*''[[Khoresh bademjan]]'' (eggplant stew): including [[eggplants]], optional boned leg of [[Lamb and mutton|lamb]] or stewed beef, [[onions]], [[turmeric]], [[tomato paste]] and medium tomatoes
*''[[Khoresh bademjan]]'' (eggplant stew): including [[eggplants]], optional boned leg of [[Lamb and mutton|lamb]] or stewed beef, [[onions]], [[turmeric]], [[tomato paste]] and medium tomatoes
* ''Khoresh bādemjān lapeh'' (aubergine and yellow split pea stew): same as previous with addition of yellow [[split peas]] and [[Advieh]]
* ''Khoresh [[Bademjan|bādemjān]] lapeh'' (aubergine and yellow split pea stew): same as previous with addition of yellow [[split peas]] and [[Advieh]]
* ''[[Bamia|Khoresh bāmieh]]'' (okra tomato stew): Stewing lamb or beef, [[okra]], potatoes, onions, fresh [[Lime (fruit)|lime]] juice and tomato paste
* ''[[Bamia|Khoresh bāmieh]]'' (okra tomato stew): Stewing lamb or beef, [[okra]], potatoes, onions, fresh [[Lime (fruit)|lime]] juice and tomato paste.<ref>{{Cite book |last=Willis |first=Virginia |url=https://books.google.com/books?id=icIBAwAAQBAJ&pg=PA66 |title=Okra: a Savor the South cookbook |date=2014-03-10 |publisher=UNC Press Books |isbn=978-1-4696-1443-4 |pages=66}}</ref><ref name="Alikhani">{{Cite book |last=Alikhani |first=Nasim |url=https://books.google.com/books?id=2oCHEAAAQBAJ&pg=PA129 |title=Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook |last2=Gambacorta |first2=Theresa |date=2023-06-27 |publisher=Knopf Doubleday Publishing Group |isbn=978-0-593-32075-4 |pages=129–130}}</ref>
* ''Khoresh bāmieh lapeh'' (okra and yellow split pea stew): same as previous with addition of yellow split peas and Advieh
* ''Khoresh bāmieh lapeh'' (okra and yellow split pea stew): same as previous with addition of yellow split peas and Advieh
* ''[[Khoresh beh]]'' (quince stew): chunks of lamb are stewed with slices or cubes of tart [[quince]], and yellow split peas; this dish is always served with rice.<ref>{{cite encyclopedia |last= Ramazani|first=Nesta |encyclopedia=Encyclopedia Iranica |title= Uses of the Fruit in Cooking |url=http://www.iranicaonline.org/articles/beh-quince-cydonia#pt3 |access-date=2008-10-11 }}</ref>
* ''[[Khoresh beh]]'' (quince stew): chunks of lamb are stewed with slices or cubes of tart [[quince]], and yellow split peas; this dish is always served with rice.<ref>{{cite encyclopedia |last= Ramazani|first=Nesta |encyclopedia=Encyclopedia Iranica |title= Uses of the Fruit in Cooking |url=http://www.iranicaonline.org/articles/beh-quince-cydonia#pt3 |access-date=2008-10-11 }}</ref>
* ''[[Khoresh ālu]]'' (prune stew)
* ''[[Khoresh ālu]]'' (prune stew)
* ''[[Khoresh ālu esfenaj]]'' ([[prune]] and [[spinach]] stew)
* ''[[Khoresh ālu esfenaj]]'' ([[prune]] and [[spinach]] stew)
*''Khoresht e khalal'' (almond beef stew): a local stew of the city of Kermanshah in west of Iran, its ingredients are onion, lamb, and mutton in very small sizes, saffron, and lots of almonds slices. Local oil (roghan kermanshahi) can also be used.
*''[[Khoresh khalal]]'' (almond beef stew): a local stew of the city of [[Kermanshah]] in west of Iran, its ingredients are onion, [[lamb and mutton]] in very small sizes, [[saffron]], and lots of [[almond]] slices. Local oil (roghan kermanshahi) can also be used.
* ''Khoresh [[fesenjān]]'' or ''fesenjun'' (pomegranate stew) including [[duck]] or chicken, or beef meatballs, ground [[walnuts]], onions, [[pomegranate molasses]], sugar
* ''Khoresh [[fesenjān]]'' or ''fesenjun'' (pomegranate stew) including [[duck]] or chicken, or beef meatballs, ground [[walnuts]], onions, [[pomegranate molasses]], and sugar
* ''Khoresh havij'' ([[carrot]] stew)
* ''Khoresh havij'' ([[carrot]] stew)
* ''[[Khoresh kadu]]'' ([[zucchini]] stew): pan-fried whole or long-cut sliced [[zucchini]], stewed [[Lamb and mutton|lamb]], beef or chicken, [[onions]], [[tomato paste]] and whole or split pan-fried tomatoes
* ''[[Khoresh kadu]]'' ([[zucchini]] stew): pan-fried whole or long-cut sliced [[zucchini]], stewed [[Lamb and mutton|lamb]], beef or chicken, [[onions]], [[tomato paste]] and whole or split pan-fried tomatoes
* ''Khoresh qārch'' ([[Edible mushroom|mushroom]] stew)
* ''Khoresh qārch'' ([[Edible mushroom|mushroom]] stew)

[[File:Gheyme.jpg|thumb|Khoresh-e [[gheimeh]]]]
* ''[[Gheimeh|Khoresh gheimeh]]'' (split-pea lamb stew) including stewed lamb or beef, Split-peas, onions, potatoes, tomato paste and [[Black lime|dried limes]]
* ''[[Gheimeh|Khoresh gheimeh]]'' (split-pea lamb stew) including stewed lamb or beef, Split-peas, onions, potatoes, tomato paste and [[Black lime|dried limes]]
* ''[[Ghormeh sabzi|Khoresh ghormeh sabzi]]'' (fresh herb and lamb stew) including red kidney or black-eyed beans, fresh [[fenugreek]], parsley, coriander or parsley, spring onions or [[leeks]], boned leg of lamb, onion and dried limes
* ''[[Ghormeh sabzi|Khoresh ghormeh sabzi]]'' (herb and lamb stew) including red kidney or black-eyed beans, fresh [[fenugreek]], [[parsley]], coriander or parsley, spring onions or [[leeks]], boned leg of lamb, onion and [[Dried lime|dried limes]]
* ''[[Khoresh kangar]]''
* ''[[Khoresh kangar]]'' (bull thistle stew)
* ''Khoresh karafs'' (celery beef stew) including lamb or beef, [[celery]], onions, fresh lime juice, mint, and parsley
* ''[[Khoresh karafs]]'' ([[celery]] beef stew) including lamb or beef, [[celery]], onions, fresh lime juice, mint, and parsley
* ''[[Khoresh lubia sabz]]'' ([[green bean]] stew)
* ''[[Khoresh lubia sabz]]'' ([[green bean]] stew)
* ''[[Khoresh rivās]]'' ([[rhubarb]] stew)
* ''[[Khoresh rivās]]'' ([[rhubarb]] stew)
* ''[[Khoresh vij vij]]'' (meat and veggies stew)
* ''[[Khoresh vij vij]]'' (meat and veggies stew) Salt, pepper, [[advieh]], and oil are also used in these dishes.

Salt, pepper, [[advieh]], and oil are also used in these dishes.


==See also==
==See also==
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[[Category:Persian words and phrases]]
[[Category:Persian words and phrases]]
[[Category:Kurdish cuisine]]
[[Category:Kurdish cuisine]]
[[Category:Tajik cuisine]]
[[Category:Afghan cuisine]]


{{iran-cuisine-stub}}
{{iran-cuisine-stub}}

Latest revision as of 08:15, 19 November 2024

Khoresh
Khoresh karafs (Persian celery stew)
Alternative namesKhoresht
TypeStew
Place of origin Iran
Region or state Iran
Associated cuisineIranian cuisine
Created byIraians
Serving temperatureHot
Main ingredientsMeats, vegetables, spices

Khoresh (Persian: خورش) or Khoresht (Persian: خورشت) is an Iranian term for stew dishes of the Persianate World in Iranian cuisine, Afghan cuisine, Tajik cuisine and also Kurdish cuisine. The word is a substantive of the verb khordan (Persian: خوردن) "to eat" and literally means "meal".

It generally refers to different stews pilaf (rice). In Iranian cuisines, there are many different khoresh with many unique ingredients. Vegetarian khoreshes are common. Iranian stews use desired amounts of saffron to give a distinctive and fragrant taste. The most popular khoreshes in Iranian cuisine are gheimeh, ghormeh sabzi and fesenjan.

Varieties

[edit]
Khoresh-e lape bademjan

See also

[edit]

References

[edit]
  1. ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
  2. ^ Alikhani, Nasim; Gambacorta, Theresa (2023-06-27). Sofreh: A Contemporary Approach to Classic Persian Cuisine: A Cookbook. Knopf Doubleday Publishing Group. pp. 129–130. ISBN 978-0-593-32075-4.
  3. ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.
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