Khoresh: Difference between revisions
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| image = Making Khoresh karafs 1.jpg |
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| caption = [[Khoresh karafs]] ([[Persian]] [[celery stew]]) |
| caption = [[Khoresh karafs]] ([[Iran|Persian]] [[celery stew]]) |
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| alternate_name = Khoresht |
| alternate_name = Khoresht |
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| country = {{IRN}} |
| country = {{IRN}} |
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Latest revision as of 08:15, 19 November 2024
 | This article needs additional citations for verification. (February 2016) |
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| Alternative names | Khoresht |
|---|---|
| Type | Stew |
| Place of origin |  Iran |
| Region or state | Iran |
| Associated cuisine | Iranian cuisine |
| Created by | Iraians |
| Serving temperature | Hot |
| Main ingredients | Meats, 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 bademjan (eggplant stew): including eggplants, optional boned leg of 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 bāmieh (okra tomato stew): Stewing lamb or beef, okra, potatoes, onions, fresh lime juice and tomato paste.[1][2]
- 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.[3]
- Khoresh ālu (prune stew)
- Khoresh ālu esfenaj (prune and spinach stew)
- 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, and sugar
- Khoresh havij (carrot stew)
- Khoresh kadu (zucchini stew): pan-fried whole or long-cut sliced zucchini, stewed lamb, beef or chicken, onions, tomato paste and whole or split pan-fried tomatoes
- Khoresh qārch (mushroom stew)
- Khoresh gheimeh (split-pea lamb stew) including stewed lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes
- 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 limes
- Khoresh kangar (bull thistle stew)
- Khoresh karafs (celery beef stew) including lamb or beef, celery, onions, fresh lime juice, mint, and parsley
- Khoresh lubia sabz (green bean stew)
- Khoresh rivās (rhubarb stew)
- Khoresh vij vij (meat and veggies stew) Salt, pepper, advieh, and oil are also used in these dishes.
See also
[edit]
References
[edit]- ^ Willis, Virginia (2014-03-10). Okra: a Savor the South cookbook. UNC Press Books. p. 66. ISBN 978-1-4696-1443-4.
- ^ 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.
- ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.
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