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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 ...
Khoresh bademjan (Persian: خورش بادمجان, romanized: xoreš bâdemjân or khoresh bādemjān, or in IPA: /xɒrɛʃ ˈbɔˌdəmˈd͡ʒuːn/) is a Persian stew of eggplant and tomatoes. The word khoresh means "stew," and bādemjān ( بادمجان ) means "eggplant."
Traditionally, Khoresh karafs is prepared with red meat (lamb, or beef), but unlike Ghormeh sabzi or Gheimeh, it is common to substitute chicken meat in this recipe.This food has become more diverse in recent years, and its vegan and vegetarian varieties have entered the diet of Iranian families.
Ghormeh sabzi (Persian: قورمه سبزی) or Khoresht sabzi (Persian: خورشت سبزی), also spelled qormeh sabzi, is an Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. [1] Ghormeh sabzi has different variants, which are based on the difference between beans and meat.
Fesenjān (Persian: فسنجان; also called fesenjoon in Tehrani dialect) is a sweet and sour Iranian stew (a khoresh). The roots of this Persian delicacy trace back to the Sassanid dynasty's golden age. [1] It is typically served over rice in the Iranian manner. [2] In Iran, it is made with minced meat (lamb, sheep or beef), meatballs ...
This recipe turns leftover mashed potatoes into magical, fried bites of savory deliciousness. Ready in 25 minutes, ...
Khoresht mast or Khoresh mas (Persian: خورش ماست, transliterally yogurt chow) is an Iranian side dish. [3] It is served in a cold dish. Historically it is from Isfahan, Iran. [4] It was a royal court main course but now it is served as a pre course or dessert. [5]
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