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{{portal|Food}}
{{portal|Food}}

==Further reading==
*{{cite book |last=Ramazani |first=Nesta |title=Persian Cooking, A Table of Exotic Delights |authorlink=Nesta Ramazani |year=2014 |publisher=Ibex Publishers |location=Bethesda, MD |isbn=978-1-58814-087-6 |pages=400 }}


==References==
==References==

Revision as of 16:20, 29 November 2014

Khoresh
TypeStew
Place of originIran
Serving temperature.
Main ingredientsMeat, Vegetables, Spices

Khoresh Template:Lang-fa is a generic term for stew dishes in Persian cuisine. The word is a substantive of the verb xordan (Template:Lang-fa) "to eat" and literally means "meal". The word is often misspellt Khoresht (Template:Lang-fa) 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, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan. These stews feature in Mesopotamian cuisine also.

Varieties

Khoresh Bademjan Lape

Salt, pepper, Advieh, and oil are also used in these dishes.

Further reading

  • Ramazani, Nesta (2014). Persian Cooking, A Table of Exotic Delights. Bethesda, MD: Ibex Publishers. p. 400. ISBN 978-1-58814-087-6.

References

  1. ^ Ramazani, Nesta. "Uses of the Fruit in Cooking". Encyclopedia Iranica. Retrieved 2008-10-11.