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{{short description|Persian stew dishes}}
{{Citations needed|date=February 2016}}
{{More citations needed|date=February 2016}}
{{Infobox prepared food
{{Infobox prepared food
| name = Khoresh
| name = Khoresh
| image = [[File:Making Khoresh karafs 1.jpg|250px]]
| image = Making Khoresh karafs 1.jpg
| caption = Khoresh karafs
| image_size = 250px
| caption = [[Khoresh karafs]] ([[Iran|Persian]] [[celery stew]])
| alternate_name =
| country = [[Iran]]
| alternate_name = Khoresht
| region = [[Iran]]
| country = {{IRN}}
| creator =
| region = {{IRN}}
| national_cuisine = [[Iranian cuisine]]
| creator = [[Demographics of Iran|Iraians]]
| course =
| course =
| type = [[Stew]]
| type = [[Stew]]
| served = .
| served = Hot
| main_ingredient = Meat, vegetables, spices
| main_ingredient = Meats, vegetables, spices
| variations =
| variations =
| calories =
| calories =
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}}
}}


'''Khoresh''' ({{lang-fa|[[wikt:خورش|خورش]]}}) is a generic term for stew dishes in [[Persian cuisine]]. The word is a substantive of the verb ''khordan'' ({{lang-fa|[[wikt:خوردن|خوردن]]}}) "to eat" and literally means "meal". The word is often misspelt '''Khoresht''' ({{lang-fa|خورشت}}) in writing, which is attributable to linguistic [[hypercorrection]]. An alternative, although rare spelling, is ''Khorisht''.
'''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 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 liberal amounts of [[saffron]] to give a distinctive and fragrant taste. The most popular Khoreshes are [[Gheimeh|Khoresh Gheymeh]], [[Ghormeh Sabzi|Khoresh Ghormeh Sabzi]] and Khoresh [[Fesenjan|Fesenjaan]].
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]] (Aubergine Stew): including [[aubergines]], boned leg of [[Lamb and mutton|lamb]] or stewed beef or chicken, [[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.<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>
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* [[Khoresh Bāmieh]] (Okra Tomato Stew): Stewing lamb or beef, [[okra]], potatoes, onions, fresh [[Lime (fruit)|lime]] juice and tomato paste
* 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 |accessdate=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 alou Esfenaj]] ([[Prune]] and [[Spinach]] Stew)
* ''[[Khoresh ālu]]'' (prune stew)
* ''[[Khoresh ālu esfenaj]]'' ([[prune]] and [[spinach]] stew)
* Khoresh [[Fesenjān]] or Fesenjun (Pomegranate Stew) including [[duck]] or chicken, or beef meatballs, ground [[walnuts]], onions, [[Pomegranate molasses]], sugar
*''[[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 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 [[fesenjān]]'' or ''fesenjun'' (pomegranate stew) including [[duck]] or chicken, or beef meatballs, ground [[walnuts]], onions, [[pomegranate molasses]], and sugar
* Khoresh Qārch ([[Edible mushroom|Mushroom]] 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
[[File:Gheyme.jpg|thumb|Khoresh-e [[Gheimeh]]]]
* ''Khoresh qārch'' ([[Edible mushroom|mushroom]] stew)
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* [[Gheimeh|Khoresh Gheimeh]] (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and [[Black lime|dried limes]]
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* [[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
* [[Khoresh Kangar]]
* Khoresh Karafs (Celery Beef Stew) including lamb or beef, [[celery]], onions, fresh lime juice, mint, and parsley
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* [[Khoresh Lubia Sabz]] ([[Green bean|French Bean]] Stew)
* [[Khoresh Reevaas]] ([[Rhubarb]] Stew)
* [[Khoresh Aloo]] (Prune Stew)


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* ''[[Gheimeh|Khoresh gheimeh]]'' (split-pea lamb stew) including stewed lamb or beef, Split-peas, onions, potatoes, tomato paste and [[Black lime|dried limes]]
⚫
Salt, pepper, [[Advieh]], and oil are also used in these dishes.
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* ''[[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]]'' (bull thistle stew)
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* ''[[Khoresh karafs]]'' ([[celery]] beef stew) including lamb or beef, [[celery]], onions, fresh lime juice, mint, and parsley
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* ''[[Khoresh lubia sabz]]'' ([[green bean]] stew)
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* ''[[Khoresh rivās]]'' ([[rhubarb]] stew)
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* ''[[Khoresh vij vij]]'' (meat and veggies stew) Salt, pepper, [[advieh]], and oil are also used in these dishes.


==See also==
==See also==
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{{Cuisine of Iran|khoresh}}
{{Cuisine of Iran|khoresh}}


[[Category:Iranian cuisine]]
[[Category:Iranian stews]]
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[[Category:Iranian stews|*]]
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[[Category:Stews| ]]
[[Category:Persian words and phrases]]
[[Category:Persian words and phrases]]
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[[Category:Kurdish cuisine]]
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[[Category:Tajik cuisine]]
[[Category:Afghan cuisine]]


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{{iran-cuisine-stub}}

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{{food-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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