Khoresht
Encyclopedia
The word Khoresht is the Tehran
i dialect term for Khoresh in other Iranian dialects, and is alternately spelled Khorisht. It is a gerund form and a derivative of the verb xordan 'to eat'.
It generally refers to different stews in Persian cuisine, and is typically served beside polo (a white rice dish). In Persian cuisines there are many different Khoreshts with many unique ingredients. Vegetarian Koreshts 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
.
Salt, pepper, and oil also are also used in these dishes.
Tehran
Tehran , sometimes spelled Teheran, is the capital of Iran and Tehran Province. With an estimated population of 8,429,807; it is also Iran's largest urban area and city, one of the largest cities in Western Asia, and is the world's 19th largest city.In the 20th century, Tehran was subject to...
i dialect term for Khoresh in other Iranian dialects, and is alternately spelled Khorisht. It is a gerund form and a derivative of the verb xordan 'to eat'.
It generally refers to different stews in Persian cuisine, and is typically served beside polo (a white rice dish). In Persian cuisines there are many different Khoreshts with many unique ingredients. Vegetarian Koreshts are not uncommon. Iranian stews use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh
Gheimeh
Gheimeh or Qeymeh is a Persian stew of which the main ingredients are cubed lamb, yellow split peas, onion and dried lime. This stew is garnished with thin French fries or eggplant and usually served with rice.-External links:**...
, Khoresh Ghormeh Sabzi
Ghormeh Sabzi
Ghormeh sabzi is a Persian herb stew. It is a popular dish and an important element of Persian cuisine, often said to be the Iranian "national dish". In Azerbaijan, the stew is called Səbzi qovurma....
and Khoresh Fesenjaan
Fesenjan
Khoresht-e fesenjān , or simply fesenjān , is a dish in Persian cuisine and Mesopotamian cuisine. It is a thick, tart stew made from pomegranate juice and ground walnuts . It is traditionally made with poultry ; but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are...
.
Varieties
- Khoresh Bademjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste and medium tomatoes
- Khoresh Baamieh (Okra Tomato Stew): Stewing lamb or beef, okras, potatoes, onions, fresh Lime juice and Tomato paste
- Khoresh Baamieh Lapeh (Okra and Yello Split Pea Stew): lamb or beef, yellow split peas, okra, onions, fresh Lime juice, tomato paste and AdviehAdviehAdvieh or adwiya is a spice mixture used in Persian cuisine. It is used in rice dishes, as well as in chicken and bean dishes. Although its specific composition varies from the Persian Gulf to the Caspian Sea, common ingredients include cardamom, cloves, cinnamon, rose petals or rose buds,...
- Khoresh Beh (QuinceQuinceThe quince , or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region...
Stew):chunks of lamb are stewed with slices or cubes of tart quince, and yellow split peas; this dish is always served with rice. - Khoresh Esfenaj-o Aloo (Prune and Spinach Stew)
- Khoresh FesenjaanFesenjanKhoresht-e fesenjān , or simply fesenjān , is a dish in Persian cuisine and Mesopotamian cuisine. It is a thick, tart stew made from pomegranate juice and ground walnuts . It is traditionally made with poultry ; but variants using balls of ground meat, ghormeh cut lamb, fish, or no meat at all are...
or Fesenjoon (Pomegranate Stew) including Chicken pieces or Beef meatballs, Ground walnuts, onions, Pomegranate juice, pomegranate paste, sugar - Khoresh Ghaarch (Mushroom Stew)
- Khoresh GheimehGheimehGheimeh or Qeymeh is a Persian stew of which the main ingredients are cubed lamb, yellow split peas, onion and dried lime. This stew is garnished with thin French fries or eggplant and usually served with rice.-External links:**...
(Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes - Khoresh Ghormeh SabziGhormeh SabziGhormeh sabzi is a Persian herb stew. It is a popular dish and an important element of Persian cuisine, often said to be the Iranian "national dish". In Azerbaijan, the stew is called Səbzi qovurma....
(Fresh Herb and Lamb Stew) including Red kidney or black-eyed beans, Fresh fenugreek, tablespoons dried, parsley, coriander or parsley, spring onions or leeks, boned leg of lamb, onion and dried limes - Khoresh Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
- Khoresh Loobia-Sabz (French Bean Stew)
- Khoresh Reevaas (Rhubarb Stew)
Salt, pepper, and oil also are also used in these dishes.