It generally refers to different
stews in the Iranian, Afghan and
Kurdish cuisine, and is typically served beside
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.
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 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.
Iran
