Khoresht

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The word Khoresht (Persian: خورشت) is Tehrani for Khoresh (Persian: خورش) in other Iranian dialects, and is alternately spelled horisht. It is a gerund form and a derivative of the verb xordan (Persian: خوردن) 'to eat'.

It generally refers to different stews in Persian cuisine, and is typically served beside chelo (white rice dish). In Persian cuisines there are lots of different Khoreshs based on the different ingredients which are used. In comparison with Kebabs, typically it takes more time to prepare one of these Khoreshs 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 Khoreshs have some similarities with typical Indian curries, in terms of prepartion. Iranian stews are different in that they use liberal amounts of saffron to give a distinctive and fragrant taste. The most popular Khoreshs are Khoresh Gheymeh, Khoresh Ghormeh Sabzi and Khoresh Fesenjaan.

[edit] Varieties

Khoresh Badenjan (Aubergine Stew) including aubergines, boned leg of lamb, onions, turmeric, tomato paste and medium tomatoes
Khoresht Gheymeh (Split-pea Lamb Stew) including Stewing lamb or beef, Split-peas, onions, potatoes, tomato paste and dried limes
Khoresh Ghormeh Sabzi (Fresh Herb and 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 and dried limes
Khoresh Fesenjaan or Fesenjoon (Pomegranate Stew) including Chicken pieces, Ground walnuts, onions, Pomegranate juice, pomegranate paste, sugar
Khoresh Karafs (Celery Beef Stew) including lamb or beef, celery, onions, fresh lime juice, mint and parsley
Khoresh Esfenaj-o Aloo (Prune and Spinach Stew)
Khoresh Baamieh (Okra Tomato Stew): Stewing lamb or beef, okras, potatoes, onions, fresh Lime juice and Tomato paste
Khoresh Ghaarch (Mushroom Stew)
Khoresh Reevaas (Rhubarb Stew)
Khoresh Loobia-Sabz (French Bean Stew)