Khoreshe

Khoreshe is a type of Persian stew, a fundamental dish in Iranian cuisine. These stews are typically slow-cooked and feature a variety of meats, vegetables, and aromatics, often seasoned with dried fruits, nuts, and spices. The name "khoreshe" itself refers to the method of preparation, meaning "that which is stewed."

The base of most khoreshes involves sautéed onions and a form of meat, usually lamb, beef, or chicken. Common additions include a range of vegetables such as herbs like parsley and cilantro, spinach, okra, eggplant, or fava beans. The characteristic rich flavor and texture of khoreshe often comes from the slow simmering process, which allows the ingredients to meld together.

Dried fruits like prunes, apricots, and raisins are frequently incorporated, adding a sweet and tangy dimension. Nuts, particularly walnuts and almonds, are also popular additions, providing a contrasting texture and earthy flavor. Common spices used include turmeric, cinnamon, saffron, and black pepper.

Each khoreshe typically has its own distinct name and recipe, often reflecting the primary ingredients. Well-known examples include Khoreshe Gheimeh, made with split peas, lamb, and dried limes, and Khoreshe Fesenjan, a rich stew of ground walnuts and pomegranate molasses, usually with chicken. Khoreshes are almost always served with steamed rice, known as polo in Persian. This combination of stew and rice is a staple of everyday meals and celebratory occasions in Iran.