Khoresh: Difference between revisions
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| name = Khoresh |
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| image = [[File:Making Khoresh karafs 1.jpg|250px]] |
| image = [[File:Making Khoresh karafs 1.jpg|250px]] |
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| caption = Khoresh Karafs |
| caption = [[Khoresh Karafs]] |
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| country = [[Iran]] |
| country = [[Iran]] |
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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 ''xordan'' ({{lang-fa|[[wikt:خوردن|خوردن]]}}) "to eat" and literally means "meal". The word is often misspellt '''''Khoresht''''' ({{lang-fa|خورشت}}) in writing, which is attributable to linguistic hypercorrection. An alternative, although rare spelling, is ''Khorisht''. |
'''''Khoresh''''' {{lang-fa|[[wikt:خورش|خورش]]}} is a generic term for stew dishes in [[Persian cuisine]]. The word is a substantive of the verb ''xordan'' ({{lang-fa|[[wikt:خوردن|خوردن]]}}) "to eat" and literally means "meal". The word is often misspellt '''''Khoresht''''' ({{lang-fa|خورشت}}) in writing, which is attributable to linguistic [[hypercorrection]]. An alternative, although rare spelling, is ''Khorisht''. |
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It generally refers to different [[stew]]s in the [[Persian cuisine]], and is typically served beside [[Pilaf|polo]] (rice). In Persian cuisines there are many different Khoresh with many unique ingredients. Vegetarian Koreshs are not uncommon. Iranian stews use liberal amounts of [[saffron]] to give a distinctive and fragrant taste. The most popular Khoreshs are [[Gheimeh|Khoresh Gheymeh]], [[Ghormeh Sabzi|Khoresh Ghormeh Sabzi]] and Khoresh [[Fesenjan|Fesenjaan]]. These stews feature in [[Iraqi cuisine|Mesopotamian cuisine]] also. |
It generally refers to different [[stew]]s in the [[Persian cuisine]], and is typically served beside [[Pilaf|polo]] (rice). In Persian cuisines there are many different Khoresh with many unique ingredients. Vegetarian Koreshs are not uncommon. Iranian stews use liberal amounts of [[saffron]] to give a distinctive and fragrant taste. The most popular Khoreshs are [[Gheimeh|Khoresh Gheymeh]], [[Ghormeh Sabzi|Khoresh Ghormeh Sabzi]] and Khoresh [[Fesenjan|Fesenjaan]]. These stews feature in [[Iraqi cuisine|Mesopotamian cuisine]] also. |
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[[File:Khoresh Bademjan.jpg|thumb|right|Khoresh Bademjan Lape]] |
[[File:Khoresh Bademjan.jpg|thumb|right|Khoresh Bademjan Lape]] |
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* [[Khoresh Bādemjān]] (Aubergine Stew): including [[aubergines]], boned leg of [[Lamb and mutton|lamb]] or stewed beef or chicken, [[onions]], [[turmeric]], [[tomato paste]] and medium tomatoes |
* [[Khoresh Bādemjān]] (Aubergine Stew): including [[aubergines]], boned leg of [[Lamb and mutton|lamb]] or stewed beef or chicken, [[onions]], [[turmeric]], [[tomato paste]] and medium tomatoes |
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* Khoresh Bādemjān Lapeh (Aubergine and Yellow Split Pea Stew): same as previous with addition of yellow [[split peas]] and [[Advieh]] |
* [[Khoresh Bādemjān Lapeh]] (Aubergine and Yellow Split Pea Stew): same as previous with addition of yellow [[split peas]] and [[Advieh]] |
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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]] (Okra Tomato Stew): Stewing lamb or beef, [[okra]], potatoes, onions, fresh [[Lime (fruit)|lime]] juice and tomato paste |
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* 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 |
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* [[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 |accessdate=2008-10-11 }}</ref> |
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* [[Khoresh alou Esfenaj]] ([[Prune]] and [[Spinach]] Stew) |
* [[Khoresh alou Esfenaj]] ([[Prune]] and [[Spinach]] Stew) |
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* Khoresh [[Fesenjān]] or Fesenjun (Pomegranate Stew) including [[duck]] or chicken or beef meatballs, ground [[walnuts]], onions, [[ |
* Khoresh [[Fesenjān]] or Fesenjun (Pomegranate Stew) including [[duck]] or chicken, or beef meatballs, ground [[walnuts]], onions, [[Pomegranate molasses]], sugar |
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* Khoresh Havij ([[Carrot]] Stew) |
* Khoresh Havij ([[Carrot]] Stew) |
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* [[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 |
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* [[Khoresh Kangar]] |
* [[Khoresh Kangar]] |
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* 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 |
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* [[Khoresh Lubia |
* [[Khoresh Lubia Sabz]] ([[Green bean|French Bean]] Stew) |
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* [[Khoresh Reevaas]] ([[Rhubarb]] Stew) |
* [[Khoresh Reevaas]] ([[Rhubarb]] Stew) |
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* [[ |
* [[Khoresh Aloo]] (Prune Stew) |
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Salt, pepper, and oil are also used in these dishes. |
Salt, pepper, [[Advieh]], and oil are also used in these dishes. |
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==See also== |
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{{portal|Food}} |
{{portal|Food}} |
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* [[Chelow kabab]] |
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* [[Giouvetsi]] |
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* [[Đuveč]] |
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* [[Chanakhi]] |
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* [[Chakapuli]] |
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* [[Khoresht]] |
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* [[Piti]] |
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==References== |
==References== |
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Revision as of 00:37, 11 April 2014
 | |
| Type | Stew |
|---|---|
| Place of origin | Iran |
| Serving temperature | . |
| Main ingredients | Meat, Vegetables, Spices |
Khoresh RV7H+29V Bidokht, South Khorasan Province bidokht is a generic term for stew dishes in Persian cuisine. The word is a substantive of the verb xordan (RV7H+29V Bidokht, South Khorasan Province bidokht) "to eat" and literally means "meal". The word is often misspellt Khoresht (RV7H+29V Bidokht, South Khorasan Province bidokht) 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 not uncommon. Iranian stews use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan. These stews feature in Mesopotamian cuisine also.
Varieties
- Khoresh Bādemjān (Aubergine Stew): including aubergines, boned leg of lamb or stewed beef or chicken, 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
- 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.[1]
- Khoresh alou 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 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 Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes
- 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
- Khoresh Lubia Sabz (French Bean Stew)
- Khoresh Reevaas (Rhubarb Stew)
- Khoresh Aloo (Prune Stew)
Salt, pepper, Advieh, and oil are also used in these dishes.
References
- ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.
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