Khoreshts-Stews

(خورشت ها)

These photos were taken by myself (Hanif).

Iranian cuisine is rich in having a variety of colorful and tasteful stews, which are typically served with plain rice. There are some similarities between Persian stews and Indian cuisine stews, however Iranians generally use less spices than Indians in their stews. Generally, the cooking of Persian stews is time consuming and it is very hard to make one in less than an hour.

Gheymeh (or Split-pea Lamb Stew) Bademjan (eggplant): Cooking Instruction 1, Instruction 2, Instruction 3

Gheimeh is one of the most famous Persian stews, which is typically served with thin French fries or fried eggplants. If it is combined with eggplants, it is called Gheimeh Badenjan. Gheimeh is one of the most popular Iranian stews that is served in many religious occasions such as Moharram.

خورشت قیمه ، خورشت قیمه بادمجان

Khoroshte Fesenjoon (or Pomegranate-Walnut Stew): Cooking Instruction1, Instruction 2, Instruction 3

It is one of the richest (high calorie) Persian stews and it can be cooked to have either sweet-sour or sour taste. The main ingredients of this stews are walnut & pomegranate paste. In comparison with most of other Persian stews, the cooking is time consuming and the chicken should be used instead of meat. It should be mentioned that Iranian stews typically do not have a sweet taste and Fesenjan is one of the rare ones that can be sweet. This stew and most of the other meals that are cooked by pomegranate paste have a northern Iran origin.

خورشت فسنجون

Khoroshte Ghorme Sabzi (Fresh Herb & Lamb Stew): Cooking Instruction 1, Instruction 2, Instruction 3

While it is one of the most famous Persian stews, the cooking of this stew is not easy. This stew is rich in vegetables and while typically meat is one of its ingredients, it can easily be cooked without meat for vegetarians also.

خورشت قرمه سبزی

Khorosht Karafs (Celery Beef Stew): Instruction1, Instruction 2

It is one of the Persian stews that is rich in low-calorie fiber. It can be cooked by either meet or chicken.

خورشت کرفس

Khoresht Bamiyeh (Okra Tomato Stew): Cooking Instruction 1, Instruction 2, Instruction 3

It is one of the southern Iran meals, which is kind of similar to eggplant stew.

خورشت بامیه

Khoresht Porteghal (Orange Stew): Cooking Instruction

This stew is not a typical Persian stew and it is one of the rare ones, however it has a wonderful taste.

خورشت پرتقال

Khoresht Kaari (Curry Stew) : Cooking Instruction

This Indian stew is one of the rare hot stews in Persian cuisine.

خورشت کاری

Khoresht Aloo (Prune Stew): Cooking Instruction I

This stew like Fesenjoon has a sour-sweet taste and its main ingredients are prunes and chicken.

خورشت آلو

Khoresht Aloo-Esfenaj (Prune & spinach Stew): Cooking Instruction I , Cooking Instruction II , Cooking Instruction III

This stew is very similar to the above stew, except that beside Prune stew ingredients, spinach is used in it also.

خورشت آلو اسفناج

Khoroshte Gooshte Morgh (Chicken Stew)

Typically the mixture of chicken with fried onions, mushrooms, tomato paste or saffron and some other vegetables is called Chicken stew, however it does not have a unique recipe.

خورشت مرغ