Khoresht
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Khoresht or Khorosht is the common name of different stews in Persian cuisine which is typically served beside Polow (rice dish). In Persian cuisines there are lots of different Khoreshts based on the different ingredients which are used. In comparison with Kebabs, typically it takes more time to prepare one of these Khoreshts and for most of them, the key components are their vegetables and not their meat, therefore they can be cooked for the vegetarian people also. Persian Khoreshts have some similarities with typical Indian stews, while they are not prepared as hot as the Indian ones. The most popular Khoreshts are Khoresht Gheymeh, Khoresht Ghormeh Sabzi and Khoresht Fesenjoon.
[edit] Different Kinds of Khoreshts
- Khoresht Badenjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste & medium tomatoes
- Khoresht Ghaimeh/Gheymeh (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste & dried limes
- Khoresht Ghormeh Sabzi (Fresh Herb & 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 & dried limes
- Khoresht Fesenjaan or Fesenjoon (Pomegranate Stew) including Chicken pieces, Ground walnuts, onions, Pomegranate juice, pomegranate paste, Sugar
- Khoresht Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
- Khoresht Esfenaj-o Aloo (Prune & Spinach Stew)
- Khoresht Baamieh (Okra Tomato Stew)
- Khoresht Ghaarch (Mushroom Stew)
- Khoresht Reevaas (Rhubarb Stew)
- Khoresht Loobia-Sabz (French Bean Stew)
It is clear that beside the above mentioned ingredients, salt, pepper and oil should be used also.
